She is the youngest Italian basketball player to play in the WNBA (Women's National Basketball Association), as well as being part of the Italian national team. And he can not say no to pasta.
How many times did a taste or a perfume resurface a memory in us? The food is memory, evokes images and emotions experienced, brings to mind moments, feelings, moments of life.
For the Zandalasini basketball champion, among the characters of Barilla's new global spot Masters of Pasta, a plate of pasta with seafood re-evokes the best memories of his childhood, his father who went to the market to buy the freshest fish to prepare a recipe that, even today, for Cecilia means home: vermicelli alla marinara.
A simple, genuine recipe that brings everything to the table taste of the sea, of the summer, of Italian cuisine and whose strength lies in the choice of fresh and quality ingredients.
Vermicelli alla marinara
Time 1 hour and 10 minutes
Ingredients for 4 people
500 g clean mussels
500 g purged clams
320 g vermicelli
250 g prawns
100 g red mullet fillets
1 stalk of celery
1 small onion
dry white wine
extra virgin olive oil
Shell the shrimp tails and remove the dark fillet; rinse your heads.
Chop celery, carrot and onion and brown in a pan in a little oil for 2 minutes; then add the shrimp heads and shells and cook for a couple of minutes.
Add 1/2 tbsp of wine, add 1 teaspoon of tomato paste and about 1 liter of water and cook for 40-50 minutes. When cooked, filter everything by obtaining a sauce.
Separately, open the mussels and clams in two saucepans with the lid, for about 2-3 minutes and then shell them.
Cut the mullet fillets into small pieces and roast them in a pan with very little oil for 1-2 minutes. Roast the prawns for 1-2 minutes.
Cook the vermicelli in plenty of salted boiling water. Drain them al dente and sauté in a pan with 200g of shrimp sauce.
Serve them with the clams, mussels, mullets and roasted shrimps, completing with some tufts of fennel.