30 minutes

Cooking Time
30 minutes



The reciper of the chef

Giulio Coppola


280 gr of Casarecce 28 Pastai
1 Lampuga of about 700/800 gr
250 ml of extra virgin olive oil
2 cloves of garlic
2 sprigs of parsley
2 bay leaves
6 Sorrento tomatoes
200 gr. Round green olives
150 gr. black olives
12 caper leaves
40 gr. of desalted capers
Salt and pepper


To prepare Casarecce with lampuga in oil cooking tomato olives and capers, as the first step in the recipe, fillet the lampuga. Once you have obtained the two fillets, cut the whole lengthwise to remove both the bones and the central part (where the dark part where bitterness is concentrated). Portion the four fillets by further cutting into two more halves, add a pinch of salt and pepper to the fillets. In a small saucepan with high sides, heat the extra virgin olive oil together with the parsley sprigs, a crushed clove of garlic, the bay leaves and two basil leaves.

Bring the oil to a temperature of about 70-75 degrees. Immerse the Lampuga steaks in this hot and aromatic oil for about 7 minutes, keeping the temperature constant at 70 degrees for a perfect oil cooking. Let cool to room temperature.

Stone both the green and the black olives. Cut four of the six tomatoes into small cubes, add them to the olives and add the desalted capers. Season with a pinch of oregano and plenty of basil. In a frying pan, retrieve the cooking oil from the Palamito where you will fry the remaining two ripe tomatoes, add salt to taste and when cooked, they should be free of cooking water. Pass everything through a vegetable mash to obtain a nice full-bodied tomato sauce and leave to cool to room temperature. Once the Sorrento tomato sauce has cooled, dress the previously prepared salad and with the help of a pastry mould about 15 centimetres in diameter, place the salad on a flat plate.

Drop the Casarecce 28 Pastai in previously salted boiling water, place the Lampuga fillets on blotting paper to remove excess oil. With the help of a sharp knife, cut out slices about half a centimetre thick. The residual oil from the cooking of the Lampuga will be returned to a frying pan and heated with the addition of thinly sliced garlic. The cooking water from the Lampuga will also be in this oil and where you are going to “MANTECARE” the Casarecce 28 Pastai, add a few broken basil leaves and a ladle of cooking water from the Pasta. Lay the Casarecce 28 Pastai on the salad printed on the plate, and finish with the Lampuga slices, caper leaves and basil.