Guest Chef recipes


Category: Main course

Preparation time: 25 minutes & Execution time: 10 minutes

Ingredients for 1 portion:

  1. 80 gr. Tomato San Marzano D.O.P.
  2. 3 gr. Spicemix del mondo Flamenco (Mediterranean, Spain)
  3. 15 ml. Spice oil green herbs garlic
  4. 30 gr. Humus di mare lemon caper
  5. 4 pcs. Anchovy fillets in sunflower oil
  6. 5 gr. Lemon mustard
  7. Crumble black garlic
  8. 350 gr. Crayfish
  9. 200 gr. Clam
  10. 300 gr. Mussels
  11. Butter
  12. White wine
  13. Garlic
  14. Olive oil
  15. Lemon


  1. Beat the san marzano tomato with a handblender and season with spicemix del mondo flamenco.
  2. Clean the crayfish, leaving out the shell and sauté in butter flavored with spice oil green herbs-garlic.
  3. Steam the clams in white wine and garlic, remove them from heat and do similarly for the mussels.
  4. Reduce the broth from the shellfish, garlic and wine, pass it through a strainer, cool and homogenize it along with humus di mare, lemon, capers and olive oil. Store in a baby bottle.
  5. Cut the lemon mustard into cubes for the final garnish.


  1. Stretch the pizza, spread the seasoned san marzano tomato, the anchovies and bakes in a wood-fired oven at 420 degrees Celsius for 90 seconds as you traditionally bake a Napolitana pizza.
  2. In a cast iron pan, saute our seafood for 2 minutes in the wood oven, moistening it with the reduction from their broth.
  3. Set up the pizza by adding the seafood by type.
  4. Garnish with black garlic crumble, lemon wedges and diced lemon mustard.

Special credits to Pizzeria UNA for their hospitality.

Chef: Andreas Todis