Calamarata with lobster, clams, squid salad and dried cep oil | Pasta De Cecco Nedherlands Recipes
Italian recipes: recipes for sauces and pasta | Calamarata with lobster, clams, squid salad and dried cep oil | De Cecco Netherland.
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Cooking tools:
- Sous vide circulator
- Skillet
- Pan
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Wooden spoon
- Zip-top bag
- Plate
- Serving platter
- Tongs
- Measuring spoon
Ingredients
- 250 g Calamarata n° 129
- 1 spiny lobster
- 500 g cockles
- 4 medium squids
- 200 g fish stock
- 8 petals of confit tomato
- to taste garlic, Extra Virgin Olive Oil, dry chilli pepper, parsley, lemon, salt and pepper
- 200 g of extra virgin Olive oil
- 100 g groundnut oil
- 30 g dried ceps
- 30 g morels
- 5 g tarragon
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