CAPELLINI WITH LANGOUSTINE TARTARE AND BISQUE, FENNEL BAGNA CAUDA
FOR THE FENNEL BAGNA CAUDA:
6 anchovies
1 clove of garlic
1 quart of cream (35% fat)
2 tsp of thyme
1 fennel (bulb and leaves)
1 fresh jalapeno pepper
3.5 tbsp of butter
Extra virgin olive oil to taste
FOR THE BISQUE AND LANGOUSTINE SAND:
12 Shells of large and extremely fresh Langoustine (separate meat and shells)
1 clove of garlic
2 white onions
2 tsp of thyme
the leftover bulb of the fennel
1.5 tsp of saffron pistils
1 fresh jalapeno pepper
Extra virgin olive oil to taste
Canola oil to taste
Lecithin as needed
Maltodextrin as needed
FOR THE LANGOUSTINES TARTAR:
Meat of 12 langoustines
Fleur de Sel to taste
1 lemon, juice and zest
Extra Virgin olive oil to taste
2 tsp of fresh chervil
FOR THE PARSLEY POWDER:
1 bunch of parsley (must be clean and dry)
FOR THE PEAS PUREE:
7 oz of frozen peas
Water and ice
Salt
FOR THE PASTA:
11.5 oz of Capellini
Water
1 tsp per liter of water Sea Salt
FOR THE SERVICE:
1.8 oz of Caviar
1 tray of organic varieties of small yellow edible flowers
In a large pot, start cooking the extra virgin Olive Oil and the butter. Then add the chopped fennel, garlic, anchovies, Jalapeno and thyme. Let it cook without browning. Add the cream, let it boil and reduce a bit. Remove the thyme, the jalapeno and mix the cream and the rest in the blender. Keep it warm and set aside.
In two separate pots, divide all the ingredients (except saffron, lecithin, maltodextrin and oil) in the same quantity. Let them cook. Once golden, in the first pot add water and bring to boil for 20 minutes. Strain, then add while warming the saffron. Close to the moment to serve, add the lecithin and with a hand mixer prepare the spuma, whipping it.
In the second pot add the canola oil and over a low fire in order to extract the langoustines flavor into the oil. After 20 minutes, strain the flavored oil, add the maltodextrin to make the sand.
Cut the langoustines into small pieces, put them in a small bowl over a larger one full of ice, flavor it with the lemon, juice and zest, olive oil, fresh chervil and Fleur de Sel.
Place the parsley’s leaves on a plate between two paper towels. Let them dry in the microwave in sequences of 1 minute, for 4 to 6 times until dried. Place in a Pester Mortar and beat until it become a powder.
Thaw the peas and mix in a blender with water, ice and salt, pass through a very thin sieve and pour into a chef’s squeeze Bottle with a very small top.
Cook the pasta in rapidly boiling water with sea salt for 3 min, remove from water and toss with extra virgin olive oil.
Place on the dish first the fennel bagna cauda, roll the Cappellini using a long tweezer and place upon it. Garnish Capelllini with langoustines tartar and caviar. Paint the rest of the dish with the peas puree. Finish with the sand and spuma of bisque sauce, the edible flowers and the parsley powder.
