Guazzetto di frutti di mare with a turnip tops cream.
Ingredients
- 8 scampi
- 8 shrimps from Sicily
- 8 calamari spillo (squids)
- 100g mussels
- 100g clams
- 8 scallops
- 10g corn flour
- 400g Orogel turnip tops
- celery
- carrot
- onion
- bay
- vegetables stock
- garlic cloves
- extra virgin olive oil
- coarse salt
- black pepper grains
- salt
- pepper
Drinks to pair
- White-wine
It goes well with
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To Prepare
Peel the crustaceans and remove the coral; remove the quill from the calamari and sauté mussels and clams in a pan with garlic and oil. Cover with a lid and cook until they have opened.
Steam the turnip tops for five minutes and cool down in ice-cold water. Squeeze and blend in a processor adding oil, salt and a little vegetable stock.
Sieve to get a smooth cream and add some corn flour. Prepare a court-bouillon with water, celery, carrots, onion, bay leaves, coarse salt and black pepper grains and blanch the fish for 3-4 minutes.
Serve in a soup plate: spoon the turnip top cream, then add fish and shellfish and decorate with fresh parsley. Finish off with a drizzle of extra virgin olive oil.