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Weekend a Ragusa : Il bello, il gusto e l’impareggiabile bistellato “Ciccio” Sultano

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Ciccio Sultano’s recipe PACCHERI BEATI PAOLI

Paccheri Beati Paoli
8 fresh paccheri per personFor the Paolina sauceSauté with 30 gr anchovies in oil head 70 gr chopped spring onion 1 clove of garlic 30 gr toasted pine nuts 30 gr chopped dried tomatoes 30 gr sultana raisins Add 500 gr blanched broccoli, 100 gr blanched and squeezed spinach, 4 gr salt, 1 gr chilli, 20 gr basil. Blend everything and serve hot.For the oil emulsion1 gr mustard 1 hard egg yolk 50 gr soy milk 100 gr extra virgin olive oil 5 gr lemon juice 5 gr red wine vinegar 1 gr salt Blend all the ingredients by adding the oil slowly. For the garlic sauce 50 gr cloves of garlic (blanched 7 times in milk, changing the milk each time) 70 gr cream 35 gr milk 35 gr water 0.5 gr fennel flower powder 1gr salt 10 gr extra virgin olive oil 10 gr lemon juice 0.5 gr xanthan Blend everything, filter and serve at room temperatureFor the fish30 gr turbot 30 gr rock scorpion fish 1 first choice lobster 1 first choice red prawn from Mazara Sear the fish bones in a hot pan with a drizzle of oil, only on the skin side. Arrange the shellfish and fish on a baking tray, bone-in, and drizzle with a drizzle of oil. Bake for 2 minutes

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