Code A13

Fiocchi® speck e fontina with basil molluscs and crustaceans



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


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.


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