Cold Fusilli With sea bream

Preparation:

Preparation: Cook the pasta al dente, drain it and spread it out on a tray to let it cool quickly. Boil the sea bream and the prawns in salted water and let them cool completely. In the meantime, mix the ricotta with a pinch of salt and pepper then cut the cherry tomatoes in half. Peel the prawns. Remove the bones from the sea bream and add the pulp to the ricotta, after checking that there are absolutely no bones left. Start working the mixture until it becomes a sort of cream. Add the - cold pasta, cherry tomatoes and prawns into small pieces; - season with salt and pepper and season with oil, a - drizzle of vinegar and chopped parsley.