1. Linguine alla vongole
Makes: 4 portions
Ingredients:
320g linguini
1kg fresh clams
2 courgettes, sliced
1 garlic clove, chopped
olive oil
1 cup white wine
bottarga
pinch of pepper and salt
handful of fresh parsley
1. Soak the fresh clams in salted water for at least two hours to clear any sand.
2. Saute the chopped garlic with a little bit of olive oil and the courgettes, add the cleaned clams and the white wine.
3. Cover with a lid and let it cook for a few minutes.
4. When the clams are all open add the pasta (previously cooked in salty water) and saute all together with olive oil and parsley.
5. Add bottarga before serving.
2. Pesce al Cartoccio
Makes: 4 portions
Ingredients:
4 fresh fish fillets – white fish works best
4 potato
2 zucchinis (courgettes), julienne
500g cherry tomatoes
6 clams each
Fresh marjoram
2 garlic cloves, chopped
3 shallots chopped
Olive oil
White wine
Lime juice
Pinch of salt and pepper
Parchment paper
1. Slice the potato and boil until tender. Lay the steamed potato on parchment paper, then the fish fillet, the cherry tomatoes, the raw zucchini, shallot, clams and fresh marjoram.
2. Dress with plenty of oil, a pinch of salt and pepper and a splash of lime juice and white wine.
3. Close the paper and bake in a preheated oven for 20 minutes.
3. Fragole marinate
Ingredients:
500g strawberries
1l red wine
1 cup lemon juice
1kg sugar
1 lemon
1. Chop the strawberries, mix with lemon juice and 2 tablespoons of sugar.
2. Cook the red wine with the rest of the sugar and lemon zest. Bring to the boil and then let it reduce on a low heat for 40 minutes.
3. When the wine reduction is cold, mix with the strawberries and marinate for at least a couple of hours.
Chef Matteo Mangiarotti (of his own restaurant, Quanto Basta Ristorante, located in Lake Garda), teaches Italian cooking classes at the Luxury Cultural Retreat at Chateau Lou Casteou.
