Cappelloni with shellfish and broccoli
Preparation: 70 min
350 g cappelloni
200 g broccoli
1 Kg mixed shellfish
1 white onion
1 glass of white wine
Clean the shellfish by separating the shells and the heads from the pulp. Prepare a chopped mixture of celery, carrots and onion and fry in a pan with a little oil. Combine heads and shells and toast. Sprinkle with a glass of white wine and when the alcoholic note evaporates, pour water and let it simmer for 50 minutes. Blend everything with a blender and filter the mixture.
Separately boil the broccoli in salted water. Cook the cappelloni directly in the broth. Stir over low heat adding a drizzle of oil and the shellfish pulp set aside previously. Serve adding broccoli and langoustine.