Bigoli at rock
starters from Italy
translated by Italian with
Sophisticated fish salad, simple and full of flavor
For the liquid salad: Wash and clean the salad. Prepare hot water and a large bowl with water and ice. When the water bubbles, dip the salad for about a minute
When it has a beautiful bright green color, drain it and immerse it in cold water with ice. At this point it is enough to blend it with cooling water and oil to emulsify.
Put everything in the colander. Season with salt and pepper.
For confit tomatoes: Divide the daffodils in half, put them on a baking tray with sprinkled with sugar, salt, pepper, dried Provence herbs and a line of Evo oil.
Leave in a preheated oven for an hour and a half to about 120 degrees.
For mussels and clams: after having carefully cleaned, fry the oil, a piece of garlic and chili.
Pour mussels and clams to bake, add a sprinkling of parsley, a drop of white wine, cover with a lid and bake until all of them open. Add salt.
For canes and shrimp: clean the canes leaving only the central body, without their coral. Also clean the shrimp. Now put them in a frying pan with a butter nut.
You can now serve by putting a liquid salad mirror on which you adore your small sea bass and confit tomatoes. Add another pepper powder.
Decorate with some refreshing mint leaves and some petals to color.
NB The most important thing is the cleaning of the fish, do not leave any grains in mussels or clams or, worse, the intestines in the shrimp.