Cold Fusilli To sea bream
Instructions
Cook pasta al dente, drain it and enlarge it on a tray to cool quickly.
Boil the fish and shrimp in salted water and let them cool completely.
In the meantime work the ricotta with a pinch of salt and pepper, then cut the tomatoes in half.
Shell the prawns.
Bone the fish and add the pulp to the ricotta, after checking that there are no more bones.
Begin to work the mixture until it becomes a sort of cream.
Join the cold pasta, tomatoes and diced shrimp; adjust with salt and pepper and drizzle with oil, a drizzle vinegar and chopped parsley.
Ingredients and dosing for 6 persons
- 500 g of type pasta fusilli
- 1 seabream (300 g)
- 300 g of shrimp
- 200 g of cherry tomatoes
- 200 g of ricotta
- Parsley
- Wine vinegar
- Olive oil
- Salt
- Pepper