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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.
Calamarata - 129
|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|