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Calamarata with lobster, clams, squid salad and dried cep oil

  • 100'
  • x

Preparation

In a pan, sauté oil, an unpeeled garlic clove and a piece of chilli pepper. As soon as the garlic turns golden, remove it and moisten with a bit of stock, bring to the boil then turn off the heat. In the meantime, open the raw clams with a small knife, and recover their water. Cook the pasta in plenty of boiling salted water, sauté the spiny lobster and squid in a hot pan with oil and cut into regular pieces, then season them with parsley, tomatoes cut into strips, oil, salt, pepper and a few drops of lemon juice. Drain the pasta very al dente and finish cooking in the guazzetto stock, finally add the clams with a bit of their water. Stir well with oil and a pinch of chilli pepper. For the dry mushroom oil: seal the ingredients in a sous-vide plastic bag and let infuse at 63° C for 24 hours.   PRESENTATION Serve the pasta arranging the pieces of fish on top and finish by seasoning with the mushroom oil and a few parsley sprouts.

What you need

250 g
Calamarata - 129
1 spiny lobster
500 g cockles
4 medium squids
200 g fish stock
8 petals of confit tomato
to taste garlic, Extra Virgin Olive Oil, dry chilli pepper, parsley, lemon, salt and pepper
200 g of extra virgin Olive oil
100 g groundnut oil
30 g dried ceps
30 g morels
5 g tarragon


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