Mezze maniche ancona-style

40 min
4 People
40 min
INGREDIENTS for 4 people

11.5 oz Barilla Mezze Maniche

1.5 oz Buffalo Mozzarella

1.7 fl oz fish stock

8 fresh mussels

8 fresh clams

4 Fasolari clams

8 prawns, peeled

2 oz scorpion fish fillet

2 scallops

2 mullet fillet

4 squid

1 clove of garlic

3.5 oz tomato concassé

extra virgin olive oil to taste

Basil pesto to taste

12 black olives



In a pan, add the olive oil and garlic and when golden add the tomato concassé. Cook on high heat for some minutes.

Add the seafood and let them open, peel then remove from the sauce and set aside.

Add all fish and seafood to the pan with the black olives and the capers. In the meantime, put the mozzarella in the blast chiller at -10°C /15° F.

Cook the pasta in salted boiling water, drain when al dente and add to the sauce. Add the seafood and adjust salt and pepper, grate the mozzarella and decorate with droplets of basil pesto.


Fish Sauces Dry Eggs free Semolina Short
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