Polenta crostini with seafood
Instructions
Put the mussels and shrimp in a saucepan with a little water, cover, set on fire and let all the mussels open.
Shelled shrimps and mussels and keep everything in hand.
In a little oil and a tablespoon of water, saute the onion and garlic finely chopped and just take color add the previously cleaned baby squid.
Wet with wine and let evaporate; cut the tomatoes into small pieces and put them in a saucepan together with half a glass of water, add salt, add some crumbled chili and simmer over low heat for 40 minutes.
Meanwhile both sides toasted slices of polenta on a hot plate.
A few minutes before cooking of moscardini, add the shrimp and sauce, the mussels do season and then pour a little part on polenta croutons.
This dish should be served still fuming.
Ingredients and dosing for 4 persons
- 300 g of moscardini
- 300 g of shrimp
- 300 g of mussels
- 8 slices of polenta
- 3 ripe tomatoes
- 1 clove of garlic
- 1/2 onion
- 1/2 cup of dry white wine
- Chili
- Olive oil
- Salt