If there is one dish that encapsulates Langosteria’s culinary identity, it is paccheri pasta with sea bass. The original recipe was created almost by chance at Langosteria Bistrot in Milan. A regular customer was looking for a simple, natural pasta dish made with white fish for her son. So, in the kitchen, filleted sea bass, paccheri and some yellow cherry tomatoes were combined. The result immediately won over the kitchen team, who began refining the recipe until they had perfected it with olives, capers, chilli and lemon zest. The dish has now transcended the confines of the Milan restaurant to become one of the most recognisable expressions of Langosteria’s cuisine. Today, it is also served at the Paris and London locations, and over time, has become one of the most recognisable dishes in the Langosteria world.
The cuisine of Donato Di Giuseppe, Executive Chef at Langosteria Bistrot, is rooted in the absolute quality of the ingredients. He seeks to bring out their best through precise yet straightforward preparations. So, for this recipe, the fish must be extremely fresh and of the highest quality, as its delicate flavour forms the basis of the entire dish. The wide, substantial shape of the paccheri, which originates from Campania, is particularly well-suited to holding the sauce without losing its texture, and the yellow datterini tomatoes, which are sweeter and less acidic than their red counterparts, complement the sea bass without overpowering it, creating a bright, fresh and naturally creamy sauce, in which the pasta is finished.
Fresh, flavourful and exquisitely Mediterranean: here’s how to make paccheri with sea bass, olives, capers and lemon in your own kitchen.
Paccheri with sea bass: tips and tricks
Choose top-quality ingredients
What’s the secret behind Langosteria’s paccheri with sea bass? According to Di Giuseppe, it’s all about the ingredients. “The raw ingredients must be exceptional. The quality of the fish is certainly important: it must be wild-caught sea bass, which adds an extra dimension to the dish,” he says.
Add a crunchy and spicy touch
This recipe wouldn’t be complete without the delicately spicy touch of the chilli crumble. If you prefer, you can replace it with a simple sprinkling of chilli flakes. “My advice is to sprinkle the crumble over the paccheri, as it’s very simple to make,” explains Di Giuseppe. “Simply take some sliced bread, grate it and sauté it in a pan with a little chilli and oil. Then toast it, perhaps with some fresh chilli as well. When the breadcrumbs in the pan become slightly crispy, remove them from the heat and leave them to cool, then use them later.”
Add Mediterranean flavours and aromas
Di Giuseppe has a few further secrets to reveal: “Opt for Taggiasca olives and add cunzati [marinated capers from Sicily]. Cherry tomatoes are important too: if you can’t find yellow datterini tomatoes, you can use red datterini instead. Of course, in this case the dish will have a different flavour, because the yellow datterino has its own distinct character and is perfectly balanced with the other ingredients. The red variety, on the other hand, has a slightly different texture and flavour: that’s why, to ensure the dish turns out perfectly, we always recommend yellow datterini, which are a little less acidic.” The chef’s finishing touch? “A grating of Amalfi Coast PGI lemon zest, rich in fragrant essential oils.”
