STUFFED FRESH PASTA RECIPIES:

Tortelloni Giganti Cappesante & Gamberi,

in Shellfish Sauce

Ingredients:

400     g                  Tortelloni Giganti Cappesante & Gamberi “Canuti”

30        g                 Clarifié Butter

30        g                 Onion (chopped)

35        g                 Scallops roe (chopped)

50        g                 Dry White Wine

90        g                 Lobster “Bisque”

50        g                 Cream fresh

2          pieces        Clams (chopped),

1          piece          Scallop (whole, for garnish),

                                Salt – White Pepper

Preparation:

1. Sauté the chopped onion in a non-stick pan with the butter and when is browned add the remaining seafood (except the whole scallop), salt and pepper.
2. Cook for a few moments and moisten with the wine, allowing to evaporate,
3. Finally add the remaining ingredients and cook over low heat until the sauce thickens.
4. Boil Tortelloni Giganti Cappesante & Gamberi "Canuti" in abundant boiling salted water, drain and toss with the sauce.
5. Serve hot, garnishing the dish with our whole scallop.