| Contessa Nera's recipe Cuttlefish tagliolini - Chef CandianoIngredients for six people: - freshly cleaned cuttlefish gr. 600 - wild asparagus 1 bunch - n. 6 shelled red prawns - 4 tablespoons of chopped pistachio - gr. 40 garlic pesto - chilly pepper - gr. 30 anchovy paste - gr. 20 capper pesto - gr. 40 cherry tomato pâtés CASA MORANA - chopped parsley - gr. 250 asparagus cooking water - n. 12 slices of sweet fried potato - gr. 80 buffalo mozzarella - gr. 80 whole fresh milk - gr. 5 cornstarch - salt Preparation: Clean the cuttlefish, peel and steam at 54°C for 20 minutes, cut into strips with a very sharp knife. Shell the prawns, clean the intestinal thread, cut into small touches. Cook the asparagus tips in plenty of water, leaving them just crunchy at the heart. Prepare the cream of mozzarella by cooking the pieces of mozzarella in the milk, then blend and adjust in flavor and density, keep covered. Fry the asparagus with the garlic, capers, anchovies and chilli pepper, then add the cooking water, cook over medium heat for two minutes, then add the cuttlefish noodles, pistachios, parsley and prawns, and finally the asparagus, add a little oil and, outside the heat, sauté everything in the pan. Pour the mozzarella sauce in a fanciful way, in the middle of the dish with the help of a fork and a ladle, place the prepared ingredients in a nest and finally place the slices of sweet fried potatoes on top of the nests.Ultimate flavouring the recipe with Casa Morana cherry tomatoes pate. |
