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Ciccio Sultano's Molluschi su Finta Pizza (Shellfish on a Fake Pizza) |
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| Category: | Entrées |
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| Ingredients: | For the fish: 2 cuttlefish, cleaned (100 grams or 3.5 ounces each) 8 squid, cleaned (50 grams or 2 ounces each) 2 baby octopus (the kind that has two strips of suction cups per tentacle) (30 grams or 1 ounce each), cleaned and chopped 4 giant red shrimp (prawns), cleaned 2 cloves garlic, unpeeled and crushed Pinch of dried oregano 1 tablespoon extra virgin olive oil Lemon juice (1¼2 lemon squeezed) Salt to taste For the pizza: 1 ball fresh mozzarella (about 100 grams or 3.5 ounces) 1 tablespoon extra virgin olive oil 4 tablespoons fresh cream Pinch of salt 1/2 cup cold vegetable broth For the basil oil and tomato sauce: 10 fragrant basil leaves 1 clove garlic 1/2 cup extra virgin olive oil 7 ounces tomato sauce, blended until fine Place basil leaves and garlic in a small blender and add olive oil in last to achieve an aromatic oil. Set aside. Blend tomato sauce until very fine. |
| Directions: | Refrigerate the the prawns for at least two hours at 55 F. Remove and rinse under cold water. Make a small incision in the shells with a knife. Place all of the fish in a bowl and mix with the crushed garlic, oregano, oil, lemon juice and salt. Place over a hot grill for no more than one minute per side. Let the fish rest in a bowl for 10 minutes sprinkled with more lemon juice and oil. Cook the four prawns in a hot oven for an additional two minutes after grilling.
Place all ingredients except broth inside a blender. Gently blend, dripping in the broth slowly so that the mixture is dense but not runny. Do not blend excessively. Preparation and Serving: Heat the fish for no more than two minutes in a hot oven. Heat the mozzarella sauce in either a microwave or double boiler. Pour the mozzarella into deep serving dishes, creating a 1¼4-inch thick layer. Decorate with droplets of tomato paste and the basil-infused oil on the edges. Place the heated fish as you'd like on top of the "fake pizza" and position the prawn on top. Serves 4. Enjoy with a crisp white wine from Sicily or Alto Adige. |
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