Ricetta GARGANELLI con PESCE e ZUCCHINE (fatti a mano) | Rigotti Arrotino

Prepare the dough by mixing 100 g of semolina flour, 300 g of all-purpose flour, 4 eggs, and a pinch of salt.

Roll out the dough and cut it into garganelli shapes using a rolling pin and a gnocchi board.

For the fish sauce, cook the squid, gallinella, and shrimp in that order with a drizzle of oil and minced garlic.

Add the cooked mussels and clams to the sauce at the end.

Sauté the diced zucchini in a high heat with onion for 2 minutes.

Combine the sauce with the garganelli and serve.

Equipment Needed

Spice Level:

Dietary