Ingredients for 4 people
400 g Strozzapreti
150 g clams
150 g monkfish fillet
50 g Ventricina from Molise
8 pieces of sun-dried tomatoes
Extra virgin olive oil (EVO) to taste
2 garlic heads (remove the central sprout)
FOR THE PESTO
20 basil leaves
20 g shelled walnuts
20 g caciocavallo cheese
Extra virgin olive oil (EVO) to taste
Coarse salt to taste
1 sprig of thyme and chervil
Procedure
Prepare a pesto with basil, walnuts, caciocavallo, coarse salt, thyme, and chervil. Open the clams in a covered pan, reserving the cooking water. In a saucepan, sauté the diced Ventricina (cut into 1 cm cubes). In another pan, sauté the garlic and monkfish fillet (cut into rings) in a little oil. Add the clams and the pre-cooked Strozzapreti. Mix everything together, flavor with the pesto, and add the julienned sun-dried tomatoes, thinning with the reserved clam cooking water. Plate the Strozzapreti in the center, drizzle with a spoonful of Ventricina-infused oil, and garnish with the diced salami, a small quenelle of the pesto, and julienned sun-dried tomatoes.
Chef Nicola Iasenza, training chef for advanced education, – fic.
