July 13, 2017
Fancy a second course based on fish? Here is our proposal to prepare with your Outdoorchef barbecue!
INGREDIENTS FOR 4 PEOPLE:
- 4 terracotta pans
- 150 g mussels
- 150 g clams
- 150 g lupins
- 200 g prawns
- 200 g squid
- 4 sea cicadas
- 150 g cherry tomatoes
- 400 g pizza dough
- 4 cloves of garlic
- 1 sprig of parsley 1 teaspoon of oregano
- EVO oil
COOKING INSTRUMENTS
PROCEDURE:
- Put the clams and lupins immersed in cold water with 3 teaspoons of salt to purge the sand for about 2 hours, changing the water after an hour.
- Rinse the mussels abundantly in running water, cleaning them thoroughly and remove the “beard”.
- Rinse the cicadas and the prawns, then clean the squid, rinse them and cut them into strips.
- Prepare the BBQ for indirect cooking and bring it to 250°C, in the meantime roll out the pizza dough with a rolling pin.
- Put the oil, a crushed clove of garlic and the squid in each pan and place them in the barbecue.
- After about 5 minutes, add the sea cicadas, the prawns, the cherry tomatoes cut into wedges and the coarsely chopped parsley and cook for another 5 minutes.
- Add the mussels, clams and lupins and continue cooking.
- begins to open, remove the pans and cover them with the pizza dough. Brush them with EVO oil and sprinkle with oregano and coarse salt.
- Put the pans back in the barbecue and continue cooking for 10-15 minutes at 250°C until the pasta is cooked through. well gilded.