Open the oysters, arrange them on greaseproof paper and place in the freezer until they become hard. Remove and pound to a carpaccio thickness. Toast the rice with oil and the shallot and gradually add the water from the oysters until the rice is three quarters cooked. Season with salt and pepper and finish cooking. Add oil and stir. Place the rice on a plate and decorate with cress and a drop of oil.
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Place the garlic and oil in a pan and toast the fregula. Cook the mussels and clams until they open and boil the murex. Filter the cooking water and use it to cook the fregula for 15 minutes. Add the sea urchin pulp to the fregula, mix, arrange on a plate and garnish with the shellfish.
Cook the clams in a frying pan with oil and water until they open. Wash the lettuce, cook it for a couple of minutes in boiling water then remove and cool in ice to help it retain its bright colour. Blend. Cook the spaghetti in plenty of salt water. Place the oil, garlic, chilli pepper and parsley in a frying pan. When the pasta is ‘al dente’, strain it and toss it in the frying pan with the oil and garlic. Add a little of the cooking water to the mixture and serve, placing a forkful of spaghetti on the…