Rocks and the sea

219 Views
 
Livello MASTERY
60 min
220 Views
 
Livello MASTERY
4 Persone
60 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Linguini

10 oz mussels

10 oz clams

2 red mullet

3 oysters

2.5 tbsp squid ink

1 quart sea water

5.6 oz parsley leaves

2 dried chili

1 sheet Nori seaweed, toasted

10 fl oz Chardonnay wine

3.5 tbsp Noilly Prat vermouth

3 tomatoes

1.5 oz lecithin

2 shallots

1.5 tbsp lemon juice

garlic

 

Preparation

Pasta sand

heat  3.5 tbsp sea water at 60° c/ 140° f

add the tomatoes and the parsley leaves to the sea water and let soak for 10 minutes

blend with the thermomix

fill an oven bag with 3.5 oz pasta, the blended liquid and garlic

cook for 15 minuted in a steam oven, let cool, save the cooking liquid and cut the pasta in a rectangular shape

 

Pasta allo scoglio

blend 1 cup sea water, the squid ink and the lemon juice

fill an oven bag with 3.5 oz pasta, the blended liquid and the chili

cook for 15 minutes in a steam oven, let cool, save the pasta cooking liquid and twist the pasta to form a twirl

 

Sea foam

brunoise cut the shallot

add it to the chardonnay and the noilly prat

reduce for 5 minutes

add 5 oz mussels, 5 oz clams, 1 open oyster, pieces of the seaweed.

cover  with sea water, soak for 15 minutes, filter with a fine strainer and reduce

 

Garnishing

fillet the red mullet

blanch the mussels and clams in sea water for 10 seconds

open the oysters

 

Assembling

heat the pasta in the oven for 2 minutes.

heat the sea foam at 80° c/ 176° f, add the lecithin

blend the pasta cooking liquid with olive oil

heat the sea food

cook the mullet fillets in a pan

plate

 

Fish Sauces Dry Eggs free Long
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