Caramelloni with Seafood – C. Di Mare

A great pasta dish for any occasion:

The mass can be plenty for 3-4 people.

Let yourself be surprised: These appetizing pasta sugars have a filling of fish udn shellfish!

For the pasta dough, clean and rinse the spinach and steam for two minutes until soft. Drain, squeeze and finely chop. Sift the flour into mounds on a baking sheet, pressing an indentation in the center. Pour in eggs, spinach, olive oil and a pinch of salt and knead until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

For the filling, finely chop the garlic and parsley. Remove shell from crab tails and remove black thread. Rinse and dry fish fillets. In a bowl, sauté garlic in olive oil. Add fish and crayfish tails and fry on both sides until golden brown. Pour the white wine over it and let it evaporate. Season with salt and pepper.

Drain the fish and crayfish tails, chop them and put them in a large enough bowl. Mix with the parsley. Roll out the pasta dough paper-thin and cut out 8x6cm rectangles. Brush the edges with water. Form a little filling in the center and shape the rectangles into candies. Press the edges well together.

For the sauce, rinse the clams and mussels thoroughly. Peel the crab tails and remove the black thread. Peel and finely chop the shallot. Rinse the tomatoes and boil them briefly in water.

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