Seafood Ziti

Servings for 4 people

240 g of ziti
4 fresh crustaceans
1 lobster
2 mullet
1 sea bass steak of 200g
75 g cow’s milk ricotta cheese
75 g sheep’s milk ricotta cheese
700 g little crustaceans
Watercress sprouts to taste.

For the Lobster
Cook the Lobster in abundant salted water to boil for 3 minutes, refresh in cold water with ice for about 10 minutes, peeled them and leave it apart.
For the Watercrees sprout:
Cut and clean the mullet, the sea bass steak and the crustaceans, use the rest and fry them in a pan with just a trickle of oil, garlic and red chilli pepper. After 2-3 minutes add 4 litres of water and a tomato. Boil them, reduce of 700ml, filter and take it apart.

For the ricotta cheese:
Mix the 2 ricotta cheeses, add salt and pepper, until it became like a cream and put it in a sac a poche.

To create the plate:
Cut both the lobster and the sea bass steak in 4 equal part, put them in a pan together with crustaceans and also the mullets with oil, salt and thyme and bake them in the oven with 240° for about 5 minutes.
In the meantime cook the ziti directly in the cooking pan, like a risotto, using the Watercrees sprout for about 9 minutes, adding a little bit of salt. When the pasta is “al dente” add a little trickle of olive EVO.

How to create the plate:
Form little lines of ricotta cheese to put the ziti on.
Take the fishes upon the ziti and decorate them with cress sprouts.