Cannoncini Of Sole With Sea Cicada Tails And Shells

Preparation:

Preparation: Preparation of the sauce. The onion and the garlic are chopped and fried in a pan with oil; when it is done, the crab and the prawns are pounded separately in a mortar. When this is done, we mix them with the sautéed ingredients, fry the whole thing, and brown it. The cognac is poured into it and it is flamed, the chopped tomato, the saffron sachet, the paprika are added and it is left to cook by adding a liter of fish fumet. When everything is boiled, the cornstarch is dissolved in the sherry. Everything is passed through the food processor and passed through a sieve. Preparing the sole the sole is rolled up with the San Giacomo shell and the sea cicada, holding them together with a toothpick. The rolls are placed in a saucepan and covered with the sauce by placing it in the oven for 15 minutes at 200 degrees. As a side dish, clams and prawns.