Recipe of the Month

Scialatiello with Red Mullet & Asparagus 

Serves 4


  • 8 Red Mullet Fillets
  • 1 Garlic Clove (thinly sliced)
  • 6 pieces of Green Asparagus (thinly sliced with a peeler)
  • 1 Punnet Yellow Cherry Tomatoes
  • Equal parts Parsley & Basil for taste
  • EVOO to drizzle
Pasta Ingredients
  • 300gm OO Flour
  • 100gm Semolina
  • 75ml Milk
  • 2 Egg Yolks
  • 70gm Parmesan 
  • 1/4 Bunch Chopped Parsley
  • Pinch Salt
  1. Mix all pasta ingredients together and knead until a dough forms. Roll dough to the thickness of 5mm and cut into 15cm lengths (creating a thick spaghetti like shape).
  2. Bring a pot of salt water to a boil and cook pasta until al dente.
  3. Heat skillet and sweat off garlic. Add sliced asparagus and quartered yellow cheer tomatoes to pan and cook for 2 minutes on medium heat.  
  4. Once pasta is cooked, add to asparagus sauce and finish with freshly chopped parsley and basil.
  5. In a separate pan cook red mullet (skin down) until heated through (do not flip). Once cooked, place on top of pasta & enjoy!

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