Ingredients:
400g strong flour
200g butter
1dl of water
250g of carabinieri
150g lobster
150g of prawns
4 units of prawns
1/2 of liquid cream
4 eggs
Sal Island
For the shortcrust pastry:
250g fine flour
125g butter or margarine
1 level tablespoon peanut oil
1 egg
Water glass 1
1 teaspoon of salt
Preparation:
Broken dough: Put the flour mixed with the salt in a bowl passed through a sieve. Add the butter or margarine, the oil and the egg, mixing it with your hands, until it forms a kind of thick sawdust. Add the cold water little by little until the dough comes off the walls. Knead it with your hands, form a ball and let it rest in a cool place covered with a cloth.
Sprinkle the table with flour and roll out the dough with a rolling pin until it is quite thin. We line a mold with the dough previously buttered. Prick the bottom with a fork and put some dry chickpeas so that it does not inflate and put it in the previously heated oven until it is golden brown.
For the filling:
The shellfish are cooked in the usual way, we reserve the prawns for garnish. Place the fish in pieces on the bottom, beat the eggs lightly with salt, add the liquid cream and pour it over the fish, decorate with the prawns and put it in the oven. Halfway through cooking, add a few pieces of butter