Linguine di mare

Nascondere in un nido di linguine (cotte nel brodetto di lische, teste, gusci ed avanzi di pesci, molluschi e crostacei) polpa di branzino, scampi e gamberoni, cospargerli di una manciata di prezzemolo fresco, aggiungere un gamberone ed un grosso scampo saltati e sfiammati in padella con brandy. Aggiungere una piccola rosa fatta con la buccia di pomodoro, un filo d’olio e… buon appetito.

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3 thoughts on “Linguine di mare

  1. linguine sea: Hiding in a nest of linguine (cooked in a broth of fish bones, heads, shells and scrap of fish, molluscs and crustaceans) flesh of sea bass, shrimp and prawns, sprinkle with a handful of fresh parsley, add a prawn and a big escape skipped sfiammati in a pan with brandy. Add a small rose made with the skin of tomatoes, a little olive oil and … good appetite.

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