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Second Courses

Pinsa Romana with zucchini, octopus and orange marmelade

terra aqua ricette dallo chef secondi piatti pinsa romana con polpo all'arancia marmellate e confetture

Pinsa Romana with zucchini, octopus and orange marmelade

Prepared with Tarocco Orange Marmalade
Terra Aqua marmellata
 di arancia arance tarocco coltivate e lavorate in sicilia
Ingredients

1 portion of round Pinsa Romana
1/2 portion of courgettes in a pan
70 g octopus
2 teaspoon of Terra Aqua orange marmelade
q.b. black olives, mustard beans, wild fennel, extra virgin olive oil and salt

Difficulty
Time

60 minutes

Preparation

Octopus preparation 60 ‘

cook the octopus in water with bay leaf and a little white wine 20 ‘every 500g of its weight then leave to cool in its boiling water with the lid on.

Courgettes preparation 15 ‘

pass the courgettes in a pan with extra virgin olive oil salt and pepper to taste. blend them until creamy tomato sauce with the help of a little water if necessary.

Categories
Second Courses

Filoncino with wheat germ, chickpeas and red prawns

FILONCINO-al-germe-di-grano-Ceci-e-gamberi-rossi

Filoncino with wheat germ, chickpeas and red prawns

Prepared with Coctura of Lemons
Coctura specialità gastronomica di Limoni
Ingredients

1 Wheat germ filoncino
1 portion of chickpea cream with parsley
5 Mazara prawns
40 g of sheep’s ricotta
2 teaspoon of Coctura Lemons
10 g of almonds cut with a knife
to taste extra virgin olive oil and salt

Difficulty
Time

50 minutes

Legumes preparation 40'

once the legumes are left in the water overnight, blanch the chickpeas in salted water, then pass the chickpeas with parsley and extra virgin olive oil in a mixer until a smooth, lump-free cream is obtained.

Categories
Second Courses

Mediterranean Red Tuna with Citrus Fruit Catch

Piatto di Tonno Rosso con Coctura agli agrumi

Mediterranean Red Tuna with Citrus Fruit Catch

Prepared with Coctura mixed citrus fruit
Coctura specialità gastronomica di Agrumi
Ingredients for 2 people

250 g of bluefin tuna
150 g of capers in salt
shoots
Coctura Mixed citrus fruits
vegetable broth
extra virgin olive oil
Maldon salt

Difficulty
Time

15 minutes

Preparation

Sear the Bluefin Tuna in a pan, dilute 1 soup spoon with Citrus Fruit Catch with vegetable broth and extra virgin olive oil.

Plating

Create a Citrus Coctura base, store the seared bluefin tuna and garnish with crispy capers, sprouts, Maldon salt and extra virgin olive oil