Torti
Gratin de Torti aux fruits de mer
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300g of Panzani Torti
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360ml heavy cream
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180g of frozen seafood cocktail
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600ml fish stock
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Salt, pepper
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360ml milk
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1. Thaw the seafood cocktail (shrimp, mussels, scallops, and baby cuttlefish).
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2. Sear them for 1 minute on high heat in a little bit of olive oil and set aside.
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3. Prepare the mixture by stirring the milk, cream and fish stock together. Season.
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4. Arrange 250gr of pasta in the bottom of the dish, then spread the seafood cocktail on top, and cover it with the remaining pasta.
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5. Pour the mixture in and bake for 30 minutes in an oven preheated to 200°C.
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6. Let stand for 10 minutes to allow the liquid to absorb completely.
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