Dish

Ragù di cernia

Grouper sauce

Ragù di cernia is a light and flavorful sauce that is perfect for pasta dishes. It is typically made by sautéing the fish in a large pot, then adding the onions and garlic and cooking until they are soft. The tomatoes and herbs are then added, and the sauce is simmered for several hours to allow the flavors to meld together. The result is a light, delicate sauce that is perfect for topping spaghetti or other pasta dishes.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce

Origins and history

Ragù di cernia originated in Italy, where it has been a staple of Italian cuisine for centuries. It is typically served with pasta, but can also be used as a topping for pizza or as a sauce for fish dishes.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of ragù di cernia, including those that use different types of fish or vegetables. Some recipes call for the addition of white wine or fish broth to the sauce, while others use a combination of both.