Rigatoni alla vodka with school shark, Parmesan, and Mediterranean flair

Ingredients

• 320 g very fresh school shark fillet, skinless and boneless
• 180 g durum wheat rigatoni
• 60 ml plain vodka
• 55 g aged Parmesan, block
• 220 g plain tomato puree
• 1 tbsp tomato paste
• 90 ml heavy cream
• 3 tbsp extra virgin olive oil
• 1 piece red onion
• 1 piece red bell pepper
• 2 cloves fresh garlic
• 1 tsp red wine vinegar
• 1 tsp dried Italian herb blend
• 20 g pesto alla genovese
• 1 piece untreated lemon
• 2 pinches Espelette pepper
• to taste fine salt
• to taste black peppercorns

Method

1. Pat the school shark fillet thoroughly dry with paper towels. Season lightly with salt, black pepper, a pinch of Espelette pepper, and a little lemon zest. Chill at 4 °C (40 °F) for 15 minutes: the surface should look slightly satiny with no residual surface moisture.
2. Finely slice the red onion, cut the bell pepper into neat small dice, and mince the garlic. Finely grate the Parmesan so it melts smoothly into the sauce, reserving a few shaved ribbons for plating.
3. Heat a large skillet over medium heat (about 150 °C / 300 °F) with the olive oil. Add the red onion and bell pepper, then sweat for 6 to 7 minutes, stirring regularly, until the onion is translucent and the pepper is tender without browning.
4. Add the garlic and dried Italian herbs. Saute for 1 minute over medium heat: the garlic should release its fragrance and sizzle gently in the oil without turning brown.
5. Stir in the tomato paste and cook in the hot oil for 2 minutes over medium heat, stirring constantly, until it turns a deep brick-red hue and smells richly caramelized.
6. Pour in the vodka away from the heat source, then return the pan to medium-high heat. Scrape up any browned bits from the bottom of the pan with a spatula and simmer for 2 minutes, until almost completely reduced (about 1 tablespoon of liquid remaining) and the sharp alcohol aroma has cooked off.
7. Pour in the tomato puree, season with a pinch of salt, and simmer gently (around 85 °C to 90 °C / 185 °F to 195 °F) over low heat for 10 minutes. The sauce is ready when it coats the back of a spatula and bubbles slowly and lazily.
8. Bring 2 liters (about 2 quarts) of salted water to a rolling boil (100 °C / 212 °F) in a large pot. Add the rigatoni and cook at a rolling boil for 11 to 12 minutes (or according to package instructions for al dente, with a firm center). Scoop out a ladleful of cooking water before draining.
9. While the pasta cooks, heat a heavy skillet over medium-high heat with a drizzle of olive oil to 170 °C - 180 °C (340 °F - 355 °F), until the oil shimmers without smoking. Lay in the shark fillet and sear undisturbed for 3 minutes, until a golden crust forms underneath and the edges turn opaque 2 to 3 mm up the sides.
10. Carefully flip the fish and continue cooking over medium heat (about 140 °C / 285 °F) for 2 minutes 30 seconds to 3 minutes, until an instant-read thermometer reads 52 °C (125 °F) at the center. The flesh should yield gently to light pressure and separate into pearlescent flakes.
11. Transfer the school shark to a warm plate and let rest for 3 minutes under a loose tent of aluminum foil to relax the fibers. Squeeze a few drops of fresh lemon juice over the top.
12. Turn the heat under the tomato-vodka sauce to low (about 70 °C / 160 °F), stir in the heavy cream, and simmer for 1 minute until smooth and pale pink. Remove from the heat and whisk in the grated Parmesan for 1 minute until fully melted and silky, preventing graininess.
13. Add the drained rigatoni and 2 tablespoons of starchy pasta water to the sauce. Toss vigorously over very low heat for 1 minute to emulsify: the sauce should cling glossily to every ridge of the pasta.
14. Remove from the heat, fold in the red wine vinegar and pesto alla genovese, and stir for 30 seconds. Taste and adjust seasoning as needed.
15. Divide the sauced rigatoni immediately among warmed serving bowls. Cut the school shark into large pieces and arrange them on top, golden side up. Garnish with the reserved Parmesan shavings, a drizzle of extra virgin olive oil, freshly cracked black pepper, and fresh lemon zest.

Nutrition

Per serving

Energy

951.6 kcal

Protein

29.62 g

Carbohydrate

83.57 g

Fat

52.8 g

Fibre

8.3 g

Calcium

287.34 mg

Iron

0.52 mg

Magnesium

24.56 mg