Ingredients
1 kg mussels
1 kg clams
500 gr shrimps
500 gr prawns
500 gr squids
2 fresh tomatoes
2 or 3 cloves of garlic
Parsley to taste
500 gr spaghetti
Santagata extra virgin olive oil
Preparation
In a pan, lightly brown the garlic with extra virgin olive oil, stir in the diced tomatoes, add the seafood and cook for 10 minutes. Boil the pasta in salted water, drain it al dente and add it to the previously made sauce.
Drizzle with Santagata extra virgin olive oil.
Ingredients
500 gr shrimps
500 gr prawns
500 gr squids
3 eggs
“00” Italian flour to taste
Corn flour to taste
Salt to taste
500 ml Santagata olive oil
Preparation
Dip the shrimps and prawns in the beaten eggs and coat evenly with the corn flour. Dust the squids with the “00” Italian flour. Heat the oil in a large saucepan or wok and deep fry the seafood until crisp and golden, stirring to ensure that the pieces don’t clump together. Drain and arrange on oilabsorbing.
paper to serve. Sprinkle with salt.
Ingredients
250 gr of flour
1 whole egg
1 egg yolk
100 gr of sugar
100 gr of Santagata Selezione Oro extra virgin olive oil
Zest of one lemon
Vanilla essence
Preparation
Whisk the sugar with the eggs, olive oil, flour, lemon,
and vanilla. Fold the dough into cling-film and place in the fridge for at least half an hour.
Roll out the pastry (about half a centimeter in height) and cut out the biscuits in the desired shape.
Bake in the oven at approximately 180° for roughly 15 minutes.
Powder with icing sugar.
4 gallette genovesi (crispy bread croutons) seasoned with Santagata Extra virgin Olive oil, vinegar, water – 200 g zucchini – 200 g carrots – 1/4 cauliflower – 2 celery sticks – 200 g cherry tomatoes – 2 hard-boiled eggs – 500 g tenderloin of seabass or hake – 300 g boiled shrimps.
boil separately all the vegetables sliced in small pieces. Boil and bone the tenderloin of fish. Whirl the ingredients of the sauce seasoning at taste and give the right compactness adding Santagata extra virgin olive oil. Compose the Cappon magro in pan, alternating layers of crispy bread with vegetables, fish and green sauce. Plate on dish decorated with hard-boiled eggs, cherry tomatoes, shrimps, mosciame and seasoned with Santagata extra virgin olive oil.
1 bunch of parsley – 100 g pine nuts – 50 g salt capers washed – 50 g pickled cucumbers – 1 cloves of garlic – 2 loafs seasoned and squeezed in extra virgin olive oil and vinegar – salt.
Boil the octopus for 1 hour. In a sauté pan, lightly brown the garlic with Frantoio Portofino Selezione extra virgin olive oil. Stir in the diced tomatoes and then the octopus, let cook for 40 minutes drizzling with white wine.
Prepare the polenta with the squid ink and arrange a circular layer on the serving plate.
Top with the octopus in guazzetto.