Code D06

Strozzapreti in armonia di sapori (in harmony of flavours)



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)


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


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.


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