Fiocchi® with speck ham and fontina cheese with shellfish and crustaceans in basil sauce
x4
Ingredients for 4 people
350 g Fiocchi® with speck ham and fontina cheese
2 medium-sized zucchinis
4 red prawns from Mazara del Vallo
1 squid
200 g mussels
4 red mullet fillets
60 g John Dory fillets
1 bunch of basil
edible flowers to taste
EVO oil to taste
1 clove of Nubia garlic
Procedure
Clean and fillet the fish and shellfish, season with salt and pepper, and cook in a pan by lightly searing them, then finish in the oven for 3 minutes at 100°C. Cut the zucchinis into half-moons and sauté them in a pan with oil, basil, and a clove of garlic.
Once cooked, blend everything with an immersion blender and set the mixture aside. Cook the Fiocchi® in salted boiling water, drain, and toss them in a pan with EVO oil.
On a plate, spread a bed of zucchini cream, place the Fiocchi® on top, and finish with the shellfish and fillets.
Pietro d’Agostino advanced training chef – fic.
