Sinfonia del Mare

Name: Sinfonia del Mare (Sea Symphony)
Cuisine: Italian
Ingredients: 25 g (1 oz) prawns, cut into small pieces; 1 garlic clove, finely chopped; 25 g (1 oz) fresh salmon, cut into small pieces; 25 g (1 oz) monkfish, cut into small pieces; 25 g (1 oz) baby squid, cleaned; 25 g (1 oz) baby octopus, cleaned; 10 g (¼ oz) pine kernels; 25 g (1 oz) baby cuttlefish, cleaned; 1 tablespoon onion, finely chopped; 4 tablespoons extra virgin olive oil; 20 g (¾ oz) carrot, finely chopped; 1 tablespoon celery, finely chopped; Salt; 350 g (12 oz) dried penne; 100 g (4 oz) fresh tomatoes, seeded and cut into cubes; 3-4 basil leaves; 1 tablespoon mussel flesh, chopped; 20 g (¾ oz) clam flesh; Half a chilli; 10 g (½ oz) bottarga, grated; 1 teaspoon capers, finely chopped; 2 tablespoons dry white wine; 250 ml (8 fl oz) fish stock; 25 g (1 oz) cooked fresh peas

Sea Symphony

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

This dish, which takes quite some time to prepare, is the showpiece of Cavaliere Gian Paolo Belloni, Chef and Proprietor of the Zeffirino Restaurant in Genova. I never knew so many ingredients could work together so well to create such a superior pasta dish. Sinfonia del Mare, although presented rather theatrically, was a very pleasant surprise! You can omit a couple of the fish varieties if you have trouble obtaining them.

Ingredients

Europe
Italy
Genova
Fish course
Starter
Pescatarian

Ingredients

Method