Ingredients
300 gr white crabmeat
60 ml Prosecco DOC
4 tbsp of extra virgin olive oil
2 garlic cloves
20 gr butter
200 ml of white fish stock (or a stock done with crab shells/trimmings)
1 red chili
Mix fresh hearbs (parsley, basil, dill)
1 lemon
Salt and pepper to taste
FOR THE PASTA
4 eggs
400 gr 00 flour
Extra flour to dust
Ingredients
Ingredients
1 aubergine
1 red pepper
2 courgettes
8 courgette flowers
1 sprig of sage
1 onion
1 l of vegetable oil to fry
Salt to taste
FOR THE BATTER
240 ml of Prosecco DOC
200 g of plain flour
2 egg whites (whipped until stiff)
A pinch of salt
OR
200 g tempura flour
300 ml of Prosecco DOC
FOR THE DRESSING
1 egg
250 ml of vegetable oil
1 tsp of mustard
20 ml of white wine vinegar
1 bunch of basil (about 40 gr)
1 lemon
Salt and pepper to taste
