The most magical day of the year is approaching, made up of moments to share with the whole family, surrounded by the flavour and memories that they know of home.

Like a ritual that arrives every year on time, the preparation of the Christmas dinner starts long before, from the moment in which we gather to choose all the dishes from the menu together.

This year, the first question we asked ourselves was "what is the dish that absolutely cannot be missing on our table on the evening of the 24th?" A sea first!

So we thought of a condiment rich in taste and aromas, which goes perfectly with the Antonio Amato Mezze Maniche pasta. Our choice fell on a delicate and tasty sea bass fish ragù.

Unlike traditional meat ragù, sea bass fish doesn’t require long preparation times. In fact, just over an hour is enough to ensure that the fish reaches its optimal cooking and that the flavors come together.

For the success of this dish, it is necessary to know how to choose the fillet of sea bass which, unraveling slightly, gives consistency and body to the sauce as well as an intense scent of the sea.

Two suggestions:

1) If you prefer an even more intense flavor, you can add shellfish or crustaceans to the dish, but remember to pay attention to the different cooking times.

2) Another way to further flavor the pasta is to cook it in a fish broth. The result is a real treat.

Why is seafood cooking the queen of the table at Christmas?

In Italy the tradition of eating fish dishes during the Christmas holidays has very ancient origins that are linked to Christian rituals. In fact, the two most important holidays, Christmas and Easter, are characterized by the preparation of typical dishes.

The "Christmas Lent" dates back to the fourth century, the period of fasting that went from November 15th to December 24th, established by the Holy Church to prepare the faithful for a spiritual encounter with God.

Over the years this tradition has "softened" by setting the ban on eating only on meat, inserting fish as an alternative.

The evolution of this tradition has transformed the "fasting" into its exact opposite, namely the most abundant meal of the year: the Christmas Eve dinner!

Thus, today traditional dishes based on fish, raw and cooked appetizers with crustaceans and seafood seconds, which change from region to region, arrive on our tables.

The sea bass fish: one of the most loved fish by Italians

Sea bass is the most common fish on our tables. Its succulent and full-bodied meats retain a delicate taste that makes it suitable for different types of cooking.

Generally the sea bass is cooked in the oven, but we prefer it in more complex dishes, such as ragù.

What must be remembered is the clear difference between wild and farmed sea bass: the first has a higher quality in nutritional terms, even if it is more difficult to find, while the second is a product of wide distribution and it is possible to find it even at a lower price.

For the Christmas Eve dinner, remember to choose only fresh fish only. A fresh and quality sea bass fish is recognized by the eyes, pay attention! They must be shiny and shiny, with a well-defined pupil.

INGREDIENTS FOR 4 SERVINGS

360 g Antonio Amato Mezze Maniche rigate

200 g sea bass fish fillet

2 tomatoes

1 clove garlic

parsley to taste

Antonio Amato extra virgin olive oil EVO to taste

salt to taste

DIRECTIONS

Start with cleaning the sea bass fish. If you can't find ready-made fillets, remove all the bones from the bass and fillet it. Cut both the lean fish and the tomatoes.

In a pan, brown a clove of garlic with a drizzle of Antonio Amato extra virgin olive oil EVO and when it is hot, add the tomatoes, leaving them to dry. In the meantime, cook the Antonio Amato Mezze Maniche rigate in plenty of boiling salted water.

Add the diced sea bass fish to the tomatoes in the pan and cook. If you want to get a lean tough, cooking should last no more than 5 minutes. If you want the fish to be discarded, you can continue to cook the sea bass for up to 10 minutes.

Once the pasta is cooked, drain and dip it in the pan with the sauce, add the parsley and sauté quickly, leaving the ingredients to mix. The first course with sea bass ragù is ready, finish the garnish with a sprinkling of fresh parsley.

Enjoy your meal and Merry Christmas from Pasta Antonio Amato.