In San Biagio a plate of pasta with fish and Panettone!
On February 3, the day of the patron saint of the throat, it is typical of Milan’s tradition to eat a piece of Panettone left over from Christmas to ward off seasonal ailments.
With this recipe, my chef friend David Perissinotto plays between the citrus sweetness of Ciaculli’s late mandarin Panettone and the flavor of the other ingredients in perfect balance.
The recipe
- Ingredients
- 100 g spaghetti
- 7 cockles
- 1 slice of Ciaculli late mandarin panettone
- 1 clove of garlic
- Chopped parsley
- 1/2 glass of good dry white wine
- Evo oil to taste
- Salt and Pepper To Taste
Directions
Toast the panettone crumb at 160° in a preheated ventilated oven for 20/25 minutes. Once dried, crumble it and set it aside.
Open the cockles raw, as you open them keep their water, pass it through a fine mesh sieve so that the impurities or any sand do not settle (if you find some seafood with sand, wash it under water ). Once opened, chop them coarsely.
Bring the water to the boil, add the salt and when it starts to boil, add the spaghetti.
In a small pan, brown a clove of garlic with extra virgin olive oil, add the wine and add the cockles water. As soon as it comes to the boil, add the seafood. They need to cook for just 30 seconds otherwise they become tough.
Two minutes before the pasta finishes cooking, add it to the pan to finish cooking, finishing with a handful of chopped parsley.
Plating
Serve by placing the spaghetti, the cockles cream, a pinch of pepper and a nice crumble of mandarin panettone.
