Ingredients:
2 kg di Frutti di mare
500 g di Moscardini
1 Limone
600 g di Pesce a polpa
Sottoli e sottaceti secondo gradimento
(consigliati: Cipolline Coelsanus, Spaccatelli di carciofo Coelsanus)
1 cucchiaio di aceto
Succo di 1 limone
Sale
Aglio
Prezzemolo
Olio extravergine d’oliva
Preparation time:
30 min
Difficulty:
Medium
Method:
Clean the fish to get the flesh, then wash it. Boil in a pan with water and lemon juice.
Wash the seafood and have them open in a frying pan with a trickle of water. Take only the molluscs that have opened and peel them. Once the fish has cooked, cut into bite-size pieces and place in a tureen.
Take pickles and preserves to your liking, chop finely and add to the fish. Add the lemon juice. Chop the garlic and add to the fish, along with the extra virgin olive oil, salt and parsley. Mix well and leave in the refrigerator until ready to serve.
