Ingredients
- 12 capesante con la corolla
- 12 gamberi crudi, sbucciati e senza intestino
- 1 spicchio di aglio
- 40 g olio extravergine di oliva
- 300 g di funghi freschi
- 60 g di brandy
- 1 cucchiaino di sale
- 1 pizzico di pepe macinato fresco
- 15 g di pangrattato
- 50 g di Parmigiano Reggiano grattugiato
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