Ingredients for 4 people
400 g Quadrelli with lamb and thyme
butter to taste
50 g shelled and cleaned mussels
100 g mussel water
100 g tomato pulp
3 g fermented pepper
extra virgin olive oil to taste
salt and pepper to taste
250 g boiled and mashed potatoes
100 g potato cooking water
100 g semi-fat cream
50 g extra virgin olive oil
salt and pepper to taste
Procedure
Boil the mussel water and tomato pulp for 5 minutes and let cool. Add the mussels and fermented pepper.
Put everything in a Pacojet container and freeze at minus 20 degrees. Then process the mixture twice with the Pacojet and store in the refrigerator. Mix cream, potato, water, and oil with a whisk. Adjust the salt and pour everything into a siphon, charge it with two capsules, and keep it in a bain-marie at 60°C.
Cook the Quadrelli in plenty of salted water and sauté with a knob of butter. Plate the Quadrelli, then top with the mussel sauce and potato foam.
Chef Andrea Bertarini, Master Show event, October 24, 2016. Lamone Tamborini Wines. Switzerland.
