Recipe by Mauro Uliassi from Sidecar Photographs by Janez Puksic Ingredients for 4 portions:         Conditella: 4 quills 4 sole filleted 8 shrimp 2 mediamcalamari 12 clams, shelled 50 g green beans 4 baby carrots 1 zucchini 1 fennel bulb 8 mushrooms, cleaned and halved 1/4 of a small head of cabbage (approx. 100 g) 1 mango 5 dl extra virgin olive oil 80 g duck liver pâté traditional balsamic vinegar of Modena salt, freshly ground pepper Lemon scampi: 4 scampi (approx. 80 g each) 1 dl water reserved from cooking the clams zest and juice of ½ lemon 1 dl extra virgin olive oil a few sprigs of Italian flat-leaf parsley salt Vinaigrette: 5 dl extra virgin olive oil ½ di sherry vinegar salt, pepper CONDITELLA: Cook the squills in a sauté pan with a little water; shell them. Clean and fillet the sole; remove the skin. Shell and devein the shrimp. Clean the calamari and cut the sacs into rhomboid shapes. Wash the green beans and slice them lengthwise. Cut the carrots and the zucchini (dark green portions) and the mango cheeks into small rectangles. Julienne the cabbage and the fennel. Cook the fish in a little salted water in a low oven (176° f) and keep warm. Blanch the vegetables separately in boiling saled water. Drain and shock in ice water. Drain and reimmerse the vegetables in hot water ((176° f) for approximately 1 minute. Drain and dry on paper towels. Unite all fo the ingredients (except the sole) in a bowl and season with the vinagrette and a dash of salt and pepper. Season the sole separately with the same vinaigrette and add it to the other vegetables when plating.   LEMON SCAMPI: Halve the scampi and remove their stomachs. Toast the crustaceans in a non-stick pan with little extra virgin olive oil (about 1 minute). Add the clam juice and cook for another minute. Remove the scampi and reduce the cooking juices. Emulsify with the remaining extra virgin olive oil, lemon juice and lemon zest. Salt to taste and dust with chopped parsley.   PRESENTATION: Distribute the conditella in shallow bowls mounding the ingredients toward the center. Add the sole and a slice of foie gras. Season with pepper, nap with the vinagrette and a drizzle of balsamic vinegar. Accompany with the lemon scampi.