Summer Snow | Rosanna Marziale

Ingredients for 4 people

• 320 g buffalo mozzarella from Campania PDO
• 480 g mixed seafood
• 100 g Gragnano pasta tubes
• 80 ml buffalo mozzarella milk from Campania PDO
• 40 ml Caiazzane extra virgin olive oil
• 12 g shallots basil salt and pepper

Procedure

Freeze a fresh mozzarella at -15°C (freshness is essential because, even if frozen, it is important to preserve the elasticity of the cheese and allow it to soften as soon as it is mixed with the other ingredients).

Place the seafood in a pan with water and salt and leave to drain.

In a frying pan, sauté the chopped shallot in extra virgin olive oil, then add the lightly peppered seafood. Strain the sauce and remove the shells from the shellfish.

Keep the seafood in a separate container.

Bring the seafood sauce to a boil, cook the Gragnano tubetti until al dente and drain.

Dish composition

Divide the Gragnano pasta into 4 portions using large soup plates.

Remove the mozzarella from the freezer and grate it over the tubetti: the mozzarella will melt with the heat.

Garnish with sprigs and leaves of basil.