Sea Fruits Risotto
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First courses
Sea Fruits Risotto
  • Prep. time
    40 Min.
  • Skills
    Medium
Ingredients for people
  • Carnaroli Superthin Rice, 400 g
  • Veracious Clam, Truffle and Mussels. 600 g
  • Cuttlefish, 250 g
  • Shelled shrimps, 150 g
  • Rioe Tomatoes, 250 g
  • Butter, 40 g
  • Zucchini, 1
  • Extra virgin olive oli (as you need)
  • Parsley, as you need
  • Garlic, 2 slices
  • Green olives and caper bush, 20
  • White wine, 1 glass
Made with
Rice and grain trio
Carnaroli superthin rice
All the flavor of the sea in a first Neapolitan course. Try this recipe with fresh scialatielli Divella.
1st Step
While the water is boiling, heat the oil and fry the garlic until it becomes blond;
2nd Step
Add the seafood, cuttlefish cut into pieces and shrimps. Then add the tomatoes and cook for a few minutes, adding the olives and capers. Combine Scialatielli drained underdone and cook them in the sauce for 2 to 3 minutes;
3rd Step
Sprinkle with plenty of chopped parsley and serve immediately hot.
Enjoy your meal!
Scialatielli with shrimps and zucchini
Previous recipe
Scialatielli with shrimps and zucchini
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