For 4 people
- 200 g shellfish bisque
- 200 g green broccoli
- 50 g EVO oil
- 5 g minced garlic
- 2 g chopped fresh chilli
- 200 g filleted chanterelles
- 180 g Sicilian red prawn tails
Reduce the crustacean bisque to concentrate the flavours. Cut the broccoli into small tufts. Sauté in extra virgin olive oil with the minced garlic and chilli pepper. Add the filleted chanterelles, season with salt and pepper. Deglaze with the white wine and let it evaporate. Add the reduced bisque with the prawn tails, taking care to cook them quickly to prevent them from becoming stringy. Complete with the chives and let the sauce reduce.
Cook the farrini and broccoli in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Drizzle with the sauce until it has emulsified and has been absorbed by the pasta, adding a little cooking water if necessary. If desired, the farrini can be completed with a little grated Parmesan DOP.
white wine and reduce. Throw the pasta into boiling, salted water. Cook them for 5 minutes. Drain and keep them well moist and sauté them in the chanterelle sauce. Sprinkle with a little cooking water and season with chives.
Present the guitars on individual plates. Complete with the sauce, decorate with the char fillets and a few drops of EVO oil.