Recipe by: Chef Bruna Malegni

Stornellata di Mare

difficulty:
Medium
preparation:
20 min
cooking times:
8 min
Doses for:
4

Ingredients

Fusilli Super
n° 85

Fusilli Super 85 Whole Wheat
  • 320 g. Pasta Toscana Organic Whole Wheat Fusilli
  • 800 g. mixed seafood
  • 300 g. ricotta cheese
  • 300 g. chard
  • 150 g. of carota, onion, garlic and parsley
  • 200 g. ripe cherry tomatoes
  • Fresh oregano
  • Basil
  • Extra virgin olive oil
  • Salt
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preparation Stornellata di Mare

Add a little olive oil in a pan, add the diced vegetables and fry.

Add the mixed seafood and after about 10 minutes divide the mixture in two: in one portion add the diced tomatoes (having them previously boiled and peeled) with a pinch of salt; leave the other portion aside.

Let the mixture with the tomatoes cook for about another 20 minutes. Adjust with salt and pepper.

Coarsely chop the second mixture and add the boiled chard and ricotta.

In a pan heat 4 spoonfuls of each mixture. Add the fusilli previously cooked according to the instructions on the package. Stir fry and add the fresh oregano and a generous sprinkle of smoked ricotta.

If you like a fresh taste, you can add a little chopped basil before serving.

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