Seafood dumplings (fagottini ai frutti di mare)

A03151 SEAFOOD FAGORRINI INGREDIENTS for 4 PERSONS 200 g of flour, two eggs, a Leek along 30 cm, 8 500 g scallops, clam chowder, a handful of dates, 200 sea shrimps, a handful of parsley, garlic, butter, shallots and salt.

PROCEEDINGS prepared with the dough and cut it into 4 circles of 30 cm in diameter which cuocerete al dente in boiling salted water.

Drain with the help of a ladle, then toss them a moment under cold water and place on a towel.

Open dates and clams in a fire pan with a knob of butter, chopped parsley and a clove of garlic.

Take away the fruits from the shell, strain the cooking water and put it aside.

Open the scallops, cut the flesh in half and let it skip a few minutes lively focus along with shrimps, in a pan with a little butter and a pinch of shallots.

Add seafood with their water and simmer a few more minutes.

Blanched leeks cut into strips.

Drain the seafood from the sauce will keep apart.

Put a quarter in the center of each tissue that closes with a fillet of Leek.

Cook or steam dumplings in oven in a baking dish with a finger of water, covered with aluminum foil.

Let thicken on the stove with a knob of butter, gravy kept aside and pour over dumplings.