Rettangoli with salmon and dill-pink dough in a seafood broth with crispy vegetables
x4
Ingredients for 4 people
500 g Rettangoli with salmon and dill-pink dough
20 clams
20 mussels
10 prawns
1 squid
5 cherry tomatoes, cut into concassé
200 ml fish stock
100 ml bisque
1 garlic clove
4 g extra virgin olive oil
50 g white wine
1 zucchini
1 carrot
50 g leek
100 g flour
500 ml frying oil
10 g chopped parsley
Procedure
In a pan, sauté oil and garlic, then add wine, a ladle of water, mussels, and clams. Shell the mussels and clams, and strain the broth. Shell the prawns. Julienne the squid and sauté it in a pan, then add the mussel broth, bisque, fish stock, prawns, mussels, and clams. Sauté the tomatoes in a little oil and garlic, and add them to the broth.
Julienne the zucchini using only the green part. Julienne the carrot and leek as well. Dredge in flour and fry at 160°C for 2 minutes. Drain on a paper towel. Use the vegetable and fish scraps to create more broth if necessary.
Cook the Rettangoli with salmon and dill-pink dough in plenty of salted water, then sauté them in a pan. Reduce the broth and toss, adding the chopped parsley.
Serve in a deep plate, placing the crispy vegetables on top of the Rettangoli.
Andrea Ramella, Chef Trainer, Advanced Training – fic.
