This is a pasta! Macaroni pasta with oyster sauce from the Restaurant Marconi in Sasso Marconi. Aurora Mazzucchelli is one of the best young generation chef in Italy and her dishes revisit the Italian traditions with creativity and gentleness. His brother, that takes care of the service and the wine, he is professional and polite. An amazing cuisine, no doubt.

Aurora Mazzucchelli is part of the small entourage of “gourmet women in kitchen” that are doing great the cuisine of Italian. Her Restaurant Marconi in Sasso Marconi is one of the standards of inspired cuisine in Emilia Romagna. After learning the techniques and aesthetics from chef Herbert Hintner, Aurora Mazzucchelli has taken the reins of the Marconi restaurant and from then she is doing very interesting recipes. In fact her Macaroni with smoked eel, oyster sauce and spinach sauce are a superb and unique dish.

Ingredients for six:

• 400 g semolina of durum wheat
• 100 g flour 0
• 3 eggs
• 3 egg yolks
• Water
• 200 g smoked eel
• 60 g butter
• An onion
• Coarse salt for cooking
• 500 g fresh spinach
• 12 oysters
• Salt, pepper and extra virgin olive oil.

Cook in a pan the onion seasoned with salt and oil in a bag in the oven at 180 ° C for 20 minutes.

Clean the spinach, cook in water and blend to obtain a cream. Whisk the butter with smoked eel to obtain a filling. Open the oysters; put aside roughly chopped clam and get some water that is inside the shell that we need for cooking. Prepare the macaroni with the press and stuff them while fresh with eel, closing the two ends will get a sort of ravioli-shaped macaroni. Just before serving, cook the macaroni in salted water, cook in the pan with the water of oysters and a knob of butter.