Another dinner party special - Feb 2010
RAVIOLO APERTO CON FRUTTI DI MARE E VERZE - Open ravioli with shellfish and cabbage
INGREDIENTS FOR 4 PERSONS 4 sheets of lasagna verde (egg)
4 sheets of lasagna (egg)
800 g fresh clams
500 g fresh mussels
12 medium scampi
100 g of cabbage leaves
3 cloves garlic
20 g parsley
100 g white wine
Oil
Salt
Pepper METHOD Remove the scampi and their backbones from the shells
Place the clams in salted water and leave to soak for 2 hours before rinsing thoroughly
Wash the mussels still in their shells
Wash the cabbage leaves and cut out the hard central stalks
Boil in salted water for 7 minutes
Wash and finely chop the parsley
Heat some oil and garlic in a large pan and add the mussels
Pour on the white wine and cook over a high flame until the mussels open up
Drain and keep the juices
Repeat the process for the clams
When cooled, remove the mussels and clams from their shells, keeping several shells for decoration
Return the fish juices to a pan, adjust the seasoning and beat with a little oil
Cook the scampi in a frying pan with oil and garlic
Cook the pasta in salted boiling water, drain and dry
On 4 plates, place one sheet of each coloured lasagna followed by a layer of cabbage
Cover with the clams, mussels and scampi
Sprinkle with parsley and a trickle of filtered fish juices
Cover the fish with a final layer of the two lasagne
Season to taste and garnish with the mussel shells and parsley
If you're enjoying Antimo's recipes, you might like to know that he also runs a cookery school during the winter months.
Contact us for more details.
You can also catch up with the previous months' recipes:
Storione in confettura di cipolle al Primitivo - Jan 2010
Semifreddo al Torrone - December 2009
Terrina di pesce e agrumi - December 2009
Hamburger di borlotti e verza - November 2009
Cestino di pasta sfoglia con frutta e caramello - September/October 2009
Torta meringa con pesche sciroppate - Summer 2009
Semifreddo al cioccolato con salsa alla menta - June 2009
Carpaccio di pescatrice con carciofi pepe rosa e coriandolo - May 2009
Arrosto di girello con polpa di melanzane - April 2009
Polpettone di carne - March 2009 Tartufo e porri di crema alla taglilini - February 2009 Minestra di borlotti, carciofi e orzo perlato - January 09 Tegame di cavolfiore e acciughe - December 08
And, why not try Antimo's restaurant next time you are in Puglia!
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