Ingredients for 4 people
|250 gr of Fregula Sarda||1 shallot|
|220 gr of pumpkin||600 gr of sea truffles with shell|
|600 gr of true clams with shell||600 gr of Puglia hairy mussels|
|8 shelves shelled||2 cloves of garlic|
|thyme 2 sprigs
||parsley a tuft|
|100 gr grated pecorino of Pienza|
Recommended cooking tools
Fry Pan Ø 28cm
Dutch Oven Ø 24cm
Bamboo Cutting Board
Clean the scallops and marinate them with oil, garlic, and thyme. Separately, in a Fry Pan, open mussels, clams and sea truffles with oil, garlic and parsley.
Shell all mussels and season with oil, salt, and pepper.
In a PastaSì prepare a vegetable stock and keep it at a boil. In a Dutch Oven stew the chopped shallot with a drizzle of extra virgin olive oil, add the fregula and toast it, then continue cooking by pouring in the hot stock. Halfway through cooking add the pumpkin cut into large cubes and continue cooking another 15 minutes or so.
When the cooking is finished, cream the fregula with oil and pecorino cheese.
Prepare a mollusc sauté by lightly mashing them in a Fry Pan with oil and thyme, place the fregula in the cocotte, add the mollusc sauté and garnish with a pinch of chopped parsley.
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