Ingredients for 4 people
350 g Fiocchi® speck e Fontina
2 medium-size courgettes
4 Mazara del Vallo red prawns
1 squid
200 g mussels
4 mullet fillets
60 g tilapia fillet
1 bunch of basil
edible flowers to taste
extra virgin olive oil to taste
1 clove of Nubia garlic
Procedure
Clean and fillet fish and shellfish, salt and pepper, then cook in a pan, lightly blanching them, and finish in the oven for 3 minutes at 100°C. Cut courgettes into wedges and toss them in a pan with oil, basil and a clove of garlic.
Once cooked, blend with an immersion mixer, then set mixture aside. Cook Fiocchi® in salted boiling water, then drain and toss them in a pan with some extra-virgin olive oil.
Place a bed of courgette cream on the plate, lay Fiocchi® and end with molluscs and fillet.
Pietro d’Agostino advanced training chef – fic.