FOOD + DRINK
KEEPING IT KENTISH CONT .
Cassola di Pesce ( Sardinian Seafood Casserole ) Recipe by : Amici www . amici-ashford . co . uk
82
Serves : 2 Ingredients :
• 150g fregola ( Sardinian couscous )
• 2g saffron
• 200ml white wine Vermentino di Sardinia
• 100ml of fish or vegetable stock
• 5 tablespoons olive oil
• Fresh parsley
• 3 cloves garlic
• 1 / 2 a chilli
• 4 cherry tomatoes
• 200g tomato sauce
• 3 tbsp of lobster bisque
• 750g fresh seafood : clams , mussels , tiger prawns , squid
Method :
1 . Ensure all the seafood is clean and washed with fresh water .
2 . Heat the olive oil in a large saucepan , add the garlic , fresh mussels and clams , let it cook for a few minutes , add half of the wine , let it evaporate for a few minutes then cover the pan to steam .
3 . When the clams and mussels are open , add the fregola and fish stock then let it cook for five mins gently stirring
4 . Add the rest of the fresh seafood and the tomato sauce with lobster bisque and saffron . Let it cook for another 15 mins on the small heat mixing from time to time .
5 . When the dish is cooked , sprinkle it with fresh parsley and serve it with crostini and the rest of the white wine to drink .
6 . To make the crostini use ciabatta bread ; sprinkle with touch of extra virgin olive oil and dash of sea salt and put in the grill oven for two minutes