Phone: (011) 739.50.03    Mail: info@farfish.it

For those who love the first courses based on creative fish and unique taste

Ingredients
300 g of egg farina3 a tuorlo350 g sea bass fillets a tablespoon of Parmesan cheese grattugiatonoce moscatamezzo of marjoram leaves spoon fresca100 g crumbs pane500 g veraci500 g clams scampi2 cloves aglio2 tomatoes ramatiun dollop of extra virgin olivasalepepe prezzemoloolio


Preparation
Put the clams in a bowl full of cold water and salt and let them sit for at least two hours. quickly wash the prawns and remove the shells, preserving the heads, you'll need to give more flavor to the sauce. Sift the flour on the work surface, form a fountain, break the eggs in the center and begin to knead the ingredients with your fingertips, adding the amount of water necessary to obtain a smooth and elastic compound. Form a ball, wrap it in a sheet of plastic wrap for food, refrigerate and let rest for at least half an hour. Deleted from seabass pulp any remaining plugs, then cut it into small pieces. Transfer it in a blender and add the yolk, a sprinkling of nutmeg, breadcrumbs soaked in water and squeezed First, the leaves of marjoram, parmesan, a pinch of salt and freshly ground pepper. Operate the instrument and blend the ingredients until the mixture is homogenous pi√π possible. With a rolling pin, roll out the thin dough on floured surface. Spread the filling in small heaps of half the sheet obtained, spacing them a few cm apart; cover with the remaining dough and press with your fingers around the filling. With a wheel cutter obtained many ravioli of about 4 cm per side. Drain the clams, rinse and place in a saucepan, cover them and leave them on the fire, over medium heat until they open. Drain the cooking liquid from the clams, you will save, and shell them. Fry the garlic in a pan with 5-6 tablespoons of oil, add the heads of the prawns and fry over high heat until they change color. Together half a cup of the clam cooking liquid filtered and cook for 4-5 minutes. Eliminate the heads of the prawns and add the code; let them brown for a few moments, then add the tomatoes and cut into cubes and cook for 2-3 minutes. Complete with clams and chopped parsley, season with salt and flavor with freshly ground pepper. Boil ravioli in a large pot of salted boiling water, drain it al dente and toss with the sauce.

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