Zucchini Spaghetti and morsels of monkfish with celery coral, red shrimp from Mazara and comics-today's kitchen… Emanuele

First you have to prepare the shrimp bubble. Sgusciateli, keep the pulp aside and put all the heads in a pot together with the celery in pieces, the sliced onion, the crushed clove of garlic and the tomatoes cut in half, add a generous drizzle of oil and toasted with high flame, then blend with the White wine for a couple of minutes and add half a litre of water. Cover with lid and simmer for 20 minutes, then filter everything and store the liquid.

The next thing to prepare is the mixture for the coral, because it has to rest in the fridge. Blanched the celery leaves for 1 minute, then drain and blend with a little oil until you get a cream that you will pass the fine sieve to retain any pieces that have not smoothed well. In this way you will have extracted the chlorophyll and the resulting liquid will be of a bright green. In a bowl pour the chlorophyll, 150 gr of shrimp broth, 50 gr of oil and flour, stir with a whip and put in the fridge to rest.

Pour the broth that you have left in a pot, add the tomato paste, the rice and cook until the rice is very cooked and soft, almost flakes, pour it into a blender and shake for 1 minute, then sieved to give a C Onsistenza velvety. If necessary, adjust the salt.

In a very hot frying pan pour a ladle of the mixture to make the coral and let it cook until it stops frying, then with a heads gently lift the retina that has formed and propping on a sheet of absorbent paper. Don't handle until it's cool.

To make zucchini noodles there is a special accessory, it is like a giant pencils tempera, but tempera vegetables! If you do not have it by hand, cut the zucchini into long slices and then each slice in thin strips, like an elongated julienne. 1 minute before serve blanched the zucchini spaghetti in abundant salted water and drained.