Pasta of beef

To make dried barracuda:
Remove the innards from the barracuda, butterfly it open, and sprinkle salt generously on both sides. Insert a bamboo skewer into the tail and hang it in a well-ventilated place to dry for about half a day.
*In summer, dry it in the refrigerator. When drying outside, it is best to use a special net or similar.

Grill the dried fish.
Lightly coat the grill rack of the fish grill with olive oil, place the fish on it, and grill for about 5 minutes. Once cooked through, remove it and let it cool slightly before flaking the flesh.

Remove the seeds from the manganji peppers and red peppers and cut them into 2cm strips. Cut the green onions into thin diagonal slices. Peel the tomatoes and cut them into 1cm cubes

Heat olive oil and chopped garlic in a frying pan, and when the aroma comes out, add the chopped chili peppers. Increase the heat to high and continue to bring out the aroma

Add the manganji peppers, green onions, and red peppers to the frying pan in [4] and stir-fry briefly. Next, add [A], the shredded barracuda, and the tomatoes. Once everything is well combined, add the chopped celery leaves

Boil the federini in 1% salted water for 4 minutes and 20 seconds. Drain and transfer to a frying pan, add olive oil, about 1 tablespoon of pasta cooking water, and salt to taste

Serve in a bowl and finish by sprinkling with Italian parsley