Nonna Anna's Meatballs by Emiko Davies
The best part of this recipe is perhaps the sauce, richly flavoured with pancetta and the polpette t...
16 green prawns
16 local mussels
16 fish pieces
1 tsp fresh chilli, sliced
2 garlic cloves, chopped
1 bunch basil, torn
2 handfuls of rocket
4 roma tomatoes, cut into ¼, seeds removed, cut into strips
4 knobs of butter
Noilly Prat to taste
2-3 tbs tomato pesto
500g good quality dry pasta, cooked
200g dry squid ink linguini, cooked (optional)
Semi-dried Tomato Pesto
100g bucket semi dried tomato, reserve drained oil
1/2 bunch basil leaves
20ml balsamic vinegar
salt and pepper
2 cloves garlic
10g of toasted pinenuts
Add all ingredients in food processor and blend adding a little oil to loosen mixture.
Heat a large fry pan or wok, add olive oil and ½ the butter. Add prawns, chilli, garlic and pesto sauté for 1 minute, deglaze with the noilly prat.
Add mussels and fish and cook for another minute and add the rest of the ingredients, season and serve with a cheek of lemon.
Recipe provided by Republica