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Surgitt pasta with seafood sauce

Surgitt pasta with seafood sauce

By Dario Di Clerico and Angelo Angerami of L'Arrosticino Stick On Grill

Surgitt alla vastese

For the surgitt
500g nicola potatoes
200g flour (plus extra for dusting)
4g salt
1 egg yolk

                   
Boil the unpeeled potatoes on a medium heat until tender and strain immediately.
While still warm, peel and pass through a potato masher or mouli.
In a bowl, combine the potatoes with the flour, salt and egg yolk.
The dough should be moist but not too wet. If the dough is sticky, add a little more flour.
Cut pieces off the dough and roll into a thin sausage shape, approximately 1cm in diameter. Cut on a 45 degree angle at 2cm intervals and flour liberally.
Bring a pot of water to the boil and poach the surgitt in batches. Remove with a slotted spoon once they float to the surface and refresh in cold water. Once cooled, strain and set aside.

For the sauce
300g mussels
300g vongole
300g trevally
300g prawns
2 fish heads
1 onion, sliced
1 fennel, sliced
1 bay leaf
5 peppercorns
Saffron threads
Salt and pepper
Parsley leaves
Extra virgin olive oil

To make the stock, place the fish heads, onion, fennel, bay leaf and peppercorns in a large pot, cover with just enough water to submerge all the ingredients. Bring to the boil, skimming any extra fat and impurities that rise to the surface. Reduce the heat and gently simmer for no longer than 1 hour. Once ready, strain the stock into a clean pot. Season to taste and add the saffron to the stock to infuse.  
Place the stock back on the heat at a gentle simmer and add the seafood.
Poach the seafood until just cooked and add the surgitt to warm through.
Finish with extra virgin olive oil and parsley.

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