Ingredients serve 4

1 kg rockfish (Cippullazz).

1 cloveof garlic

1egg yolk

pinch of thyme

15gr pine nuts

salt and pepper

1 chilli

10 cherry tomatoes

fresh basil

500ml vegtable stock

1 pkt black ink spaghetti’s

Method

In a preheated 100degegrees C oven stem the rockfish cipullazz  for 40 minutes and seperate the fish from the bones .

In a bowl , mix the ish , the egg yolk , half a clove of garlic , thyme , pine nuts , chilli , salt and pepper .

If the mixture is too fluid add some breadcrumbs to thicken it .

Take a teasepoonful of the above mixture and roll into a ball . Set aside and repeat ntil the whole nixture is finihed .

Add 10 raw spagetti in the middle of each ball.

In a deep pan , cook the cherry tomatoes with half a clove of garlic and add the vegtable stock .

When boiled slowly add the fish balls with the spagettiini and cook for 10 minutes on high heat .

Serve the fish balls with the spagettini and add a spoon of sauce on top of each ball .

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