Recipe by Davide Di Fabio: Soup tureen of pasta and fish from the Adriatic
RECIPE FOR 4 PEOPLE
- 400 g of Le Virtù pasta
- 800 g of strained fish stock
- 60 g extra virgin olive oil
- Zest of 1 lemon
- 50 g mussel sauce
- 50 g of mantis shrimp sauce
- 50 g of cuttlefish liver sauce
- 50 g of parsley sauce
- 40 g cleaned scallops
- 40 g of diced murmora
- 40 g pink shrimp
- 40 g of whitebait
Procedure
Cook the pasta for 5 minutes and then finish cooking in the fish stock. Stir-fry the pasta off the heat with extra virgin olive oil and lemon zest.
Place the pasta inside a soup tureen, and serve at the table in a dish with the sauces and fish previously seasoned with oil, salt and lemon and orange at the base.
