Paccheri pasta, red mullets, cream of courgettes, yellow fish and extra virgin olive oil powder

Paccheri pasta, red mullets, cream of courgettes, yellow fish and extra virgin olive oil powder


  • 300 g paccheri pasta
  • 6 red mullets, washed and de-scaled
  • 200 g trombetta courgettes cream
  • Red mullets reduction
  • Santagata extra virgin olive oil
  • 50 g maltodextrin
  • 2 yellow peaches
  • Balsamic vinegar
  • Butter
  • Cane sugar

For the tempura:

  • 100 g rice flour
  • Ice

Prepare the fish, cut it into small pieces. Let the butter melt in a pan, add the sugar and the peaches. Add a splash of balsamic vinegar, let it evaporate and then reduce. Melt a knob of butter in a pan, add the mullet reserve and the two mullets cut into pieces. Cook the paccheri in salted boiling water, finish cooking the mullet sauce. Prepare the tempura with rice flour and ice and fry the remaining mullet in peanut oil. Gently pour a steady stream of olive oil onto the maltodextrin until obtaining oil in powder. Place the courgettes cream in the middle of the plate, lay the paccheri, the fish and the fried mullet on top. Finish off the with powdered oil.

Ivano Ricchebono received the Michelin star in 2010 and is in all the major food guides. He has been a regular guest on the Rai 1 television show ‘La Prova del Cuoco’, with Antonella Clerici, since 2010. In 2018, he relocated his Michelin starred restaurant ‘The Cook’ to the Cavo restaurant in Genoa old city center.

These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Spaghetti allo scoglio




1 kg mussels

1 kg clams

500 gr shrimps

500 gr prawns

500 gr squids

2 fresh tomatoes

2 or 3 cloves of garlic

Parsley to taste

500 gr spaghetti

Santagata extra virgin olive oil


In a pan, lightly brown the garlic with extra virgin olive oil, stir in the diced tomatoes, add the seafood and cook for 10 minutes. Boil the pasta in salted water, drain it al dente and add it to the previously made sauce.

Drizzle with Santagata extra virgin olive oil.