Ingredients for 4 people
400 g of Passatelli
4 red mullet fillets
4 scampi
4 scorpionfish fillets
1 squid
30 cl of fish stock
50 g of salicornia
25 g of potatoes
25 g of carrots
25 g of zucchini
25 g of green beans
25 g of cherry tomatoes
1 shallot
a few basil leaves
Procedure
Wash and clean the fish and scampi. Cut the fillets into small pieces and the squid into rings.
Cook the fish in a pan with a drizzle of oil over very low heat for a few minutes. Add the cherry tomatoes cut into quarters, a few basil leaves, and keep warm. Clean, wash, and blanch the salicornia in unsalted water for one minute. Cool it down and set it aside, seasoned with plenty of extra virgin olive oil.
Cut the vegetables into julienne strips and blanch them in water flavored with part of the fish stock. Sauté the vegetables in a pan with a drizzle of oil and some fresh basil leaves.
Cook the Passatelli in the fish stock for 1 minute. Drain them and toss them in the pan with the fish and cherry tomatoes. Plate the dish by arranging the sautéed vegetables as a base, the Passatelli, and finally garnish with the fish, salicornia, and a few drops of the Passatelli cooking stock.
Chef Fabrizio Capannini, President of the Regional Union of Chefs Emilia-Romagna.
