Seafood Delight with Gorgonzola
calories: high
category: second course
cost: high
difficulty: medium
preparation time: 80
Ingredients
Cappesante shells 4
Baby cuttlefish 100 gr.
Shrimp tails 100 gr.
Baby calamari 100 gr.
Angler fish 100 gr.
Cream for cooking 400 gr.
Gorgonzola 200 gr.
Mustard a teaspoon
Onions 1
Extra-virgin olive oil 2 tablespoons
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Wine Tips
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Baby cuttlefish 100 gr.
Shrimp tails 100 gr.
Baby calamari 100 gr.
Angler fish 100 gr.
Cream for cooking 400 gr.
Gorgonzola 200 gr.
Mustard a teaspoon
Onions 1
Extra-virgin olive oil 2 tablespoons
See our
Wine Tips
for your meals
Preparation Sauté an onion in a large pan with the oil. Clean the calamari and cut them into pieces. Add them to the pan and let them cook on a medium heat. Add some broth if required.
Then add the baby cuttlefish and just before they are soft, add the shrimp tails. Remove the bones from the angler fish and cut it into regular cubes. Add to the pot and cook for a few minutes.
Add the cream, the gorgonzola in small cubes, the mustard and the salt and mix them all together over a medium fire until it thickens and becomes uniform.
Put the mixture in the shells and let them brown in the oven at 200°C. Serve straight away together with the vegetables you prefer. The Chef's tips Riesling is a 11° fresh, dry, white wine to be served at 10 to 12°C. Curiosity The combination of fish and cheese and enhanced with mustard gives a spicy tang to this dish.
Then add the baby cuttlefish and just before they are soft, add the shrimp tails. Remove the bones from the angler fish and cut it into regular cubes. Add to the pot and cook for a few minutes.
Add the cream, the gorgonzola in small cubes, the mustard and the salt and mix them all together over a medium fire until it thickens and becomes uniform.
Put the mixture in the shells and let them brown in the oven at 200°C. Serve straight away together with the vegetables you prefer.
