Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
For 10 people 10 mussels 5 sheets of Filo pastry 1 g of cuttlefish ink 10 cherry tomatoes 2 leaves of sea lettuce 1 sprig of parsley 1 clove of garlic 2 spoonfuls of white wine 2 spoonfuls of extra virgin olive oil
Toss the mussels into a pan with oil, garlic and parsley, add the wine and cover and cook for 4 minutes. Remove the mussels from their shells. Wash the shells and dry them carefully.
Line the inside with the filo pastry, cover with another shell and bake in the oven at 180°C for about 4 minutes, until the pastry starts to colour. Leave to cool, take the pastry out of the shell and brush with cuttlefish ink, to simulate a shell. Fill the imitation shell with a cherry tomato, a mussel and a piece of dried seaweed, then cover with another imitation shell.
Serve individually as a taster between courses.
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