The sea is an inexhaustible source of resources. It can generously give us his fruits, its perfumes and its energy. The only sound of the waves relaxes us, its products satisfy our palate very well. Wonderful! You think that on a summer Sunday, you can prepare tasty lunches or delicious dinners even based on one of the many fish, molluscs and crustaceans that it offers us. In this recipe I have chosen some, I’ve wanted to create a plate that is a prefer course for us Italians: the pasta. What else to add? Read the recipe and tell me if you don’t already feel the essence of the huge ocean!
Serves: 4
For stuffed conchiglioni:
- 450 grams fresh tomatoes
- 16 conchiglioni
- 2 small cuttlefish
- 60 grams peeled pink prawns
- 150 grams swordfish
- 30 mussels
- 1 peeled garlic clove
- Extra virgin olive oil
- Salt
- Dried chili pepper to taste
- Brandy
- Chopped parsley
For the cream of potatoes and mussels:
- 400 grams yellow potatoes
- 20 cooked and shelled mussels
- 2 shallots
- Mussels cooking liquid
- Sale (optional)
- Extra virgin olive oil
- Fresh ground white pepper to taste
Method
Clean the mussels and let them open in the pan. As they open, remove them from the heat and set aside; filter their cooking liquid. Peel the potatoes and dice them. In a saucepan fry oil and chopped shallots. At this point add the potatoes, stir and after a few seconds pour a little liquid cooking mussels and season with pepper. Cook until the potatoes are creamy. Once cooked, pour them into a blender with mussels, chop everything and taste. If necessary, season with salt. Set aside.
Prepare the sauce: clean the cuttlefish by eliminating their beak, the entrails and the eyes and cut into small pieces. Shell the prawns and remove the intestinal line; cut the swordfish into pieces. Bring the water to a boil and dip the tomatoes for a few seconds. Drain and remove the peel, cut them in half and remove the seeds. Finally dice them. Set aside.
Fry oil, garlic and pepper; add the fishes, blend with the brandy and let it evaporate. Add the tomatoes and washed and chopped parsley. Season with salt and cook 10 minutes.
Bring the water to a boil and dip the pasta. Cook for 16 minutes. Drain and start filling the conchiglioni with some fish ragù. At the base of the dish you have chosen, pour a few tablespoons of potatoes cream and place 4 conchiglioni on every dish. Sprinkle with minced parsley and serve.