Ingredients for 4 people
500 g Rettangoli con salmone e aneto
20 clams
20 mussels
10 prawns
1 squid
5 concassé-cut Pachino tomatoes
200 ml fish fumet
100 ml bisque
1 clove of garlic
4 g extra virgin olive oil
50 g white wine
1 courgette
1 carrot
50 g leek
100 g flour
500 ml frying oil
10 g chopped parsley
Procedure
In a saucepan, brown oil and garlic, add wine, a ladle of water, mussels and clams. Shell and filter broth. Shell prawns.
Julienne squids and sauté in a pan, add mussel stock, bisque, fish fumet, prawns, mussels and clams. Sauté tomato in a pan with a little oil and garlic and add it to the fish sauce.
Julienne courgette using only the green part. Julienne carrot and leek. Flour and fry at 160°C for 2 minutes. Dry on paper towel.
Use vegetable and fish trimmings to prepare a stock, if necessary. Cook Rettangoli con salmone e aneto in plenty of salted water, sauté them in a pan. Reduce the fish sauce and blend well, adding some chopped parsley.
Serve in a soup plate, placing crispy vegetables on Rettangoli.
Andrea Ramella advanced training chef – fic.
