Rocks and the sea
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
Ā
Pasta sand
heatĀ 3.5 tbsp sea water at 60Ā° c/ 140Ā° 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
Ā
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.
coverĀ 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
Ā
Assembling
heat the pasta in the oven for 2 minutes.
heat the sea foam at 80Ā° c/ 176Ā° f, add the lecithin
blend the pasta cooking liquid with olive oil
heat the sea food
cook the mullet fillets in a pan
plate
