Ingredients for 4 people
Bauletti® with lobster:
1 liter of fish soup
carrots
zucchini
daikon
prawns, clams, mussels, gurnard
white wine
parsley
garlic
oil
chervil
tarragon
dill
Procedure
In a saucepan, heat the oil and a clove of garlic, add the mussels, clams, parsley, and white wine, cover, and let the clams and mussels open. Meanwhile, roast the prawns and gurnard in a pan. Add the opened shellfish and a little shellfish broth. Use a melon baller to obtain small balls from the carrots, zucchini, and daikon. Cook the vegetable balls in water along with the Bauletti® with lobster, drain, and finish seasoning in the pan with the fish soup. Reduce and flavor with extra virgin olive oil and a pinch of chopped fresh herbs. Serve directly in the pan. Chef Massimiliano Mascia for the Master Show event on January 30, 2017. Palazzo di Varignana, Resort & Spa Varignana, Castel S.Pietro (BO).
