Ingredients for 4 people
400 g Strozzapreti
150 g clams
150 g anglerfish pulp
50 g Molise ventricina salami
8 pieces sundried tomatoes
extra virgin olive oil to taste
2 garlic heads (remove the central shoot)
FOR THE CHOPPED MIXTURE
20 basil leaves
20 g peeled walnuts
20 g caciocavallo cheese
extra virgin olive oil to taste
coarse salt to taste
1 sprig of thyme and chervil
Procedure
Chop basil, walnuts, caciocavallo cheese, coarse salt, thyme and chervil. Shuck clams by stewing them in a pan covered with a lid, and set cooking water aside. In a saucepan, sauté Ventricina cut into 1 cm dice. Sauté in a pan, with a drizzle of oil, garlic and anglerfish pulp cut into wheels. Add previously cooked Strozzapreti and clams. Mix and season with chopped ingredients and julienned dried tomato, adding some clam cooking water.
Serve placing Strozzapreti in the centre, season with a tablespoon of Ventricina-flavoured oil and decorate with salami cubes, a small quenelle of chopped ingredients and julienned dried tomatoes.
Nicola Iasenza advanced training chef – fic.
