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Food & Dining

Johnny Di Francesco named Chef of the Month by Ocean Made Seafood

  • Written by Natalie Chandler

Chef of the Month tells his seafood secrets

Adding to his list of outstanding achievements in 2018, Johnny Di Francesco, owner and founder of 400 Gradi has now been named Chef of the Month by Ocean Made Seafood.
 
Renowned for his world-winning skills and most recently Oceania’s Best Pizza, Johnny opted for his Frutti Di Mare Pizza to impress the team over at Ocean Made Seafood, and it clearly didn’t disappoint!
 
Combining his pizzaiolo skills with his love of shellfish, Johnny created one of his all-time favourite feasts. Fresh seafood full of flavour, cooked by Johnny, and added added on top of his award-winning pizza, takes the Frutti Di Mare Pizza to a whole new level.
 
Available at all 400 Gradi restaurants, customers can taste the mouthwatering pizza, or make it themselves with the recipe attached.
 
Johnny’s endless knowledge of authentic Italian flavours and his love of seafood allows him to create new dishes with unmatched delicious-ness. Ahead of the family-orientated and food frenzy that is the Christmas season, Johnny has a wide range of tips and tricks for how to make simple and stunning Italian-inspired dishes for your summer Christmas celebrations - including how to cook prawns with truffle and cauliflower, or scallops with nduja and celeriac.

FRUTTI DI MARE PIZZA RECIPE

BY JOHNNY DI FRANCECSCO

 

 

INGREDIENTS

 

(Serves 4)

 

250g pizza dough

2g Spolverina flour

80g cooked tomato

80g Fior di latte

6 mussels

2 half scallop

4 clams

4 calamari rings

3 21/25 (size) prawns

15g rocket

5ml extra virgin olive oil.

 

METHOD

 

For the seafood:

Heat oil with garlic in a pan

Add calamari rings and scallops

Add mussels and clams

Add shrimp

Add parsley

Drain liquid and set seafood aside for a moment.

 

To assemble the pizza:

Heat the oven to 240C

Spread the tomato on the pizza base.

Scatter fior di latte and drizzle extra virgin olive oil.

Cook the pizza until crisp around the edges and the cheese has softened - about 10 mins.

Take out of the oven and plate the rocket over the top.

 

Place cooked seafood over the rocket and serve.

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