Garbugli® textured dough taglierini with cuttlefish juice in tocio, raw cuttlefish marinated with mace, prawn, and alfalfa
x4
Ingredients for 4 people
CUTTLEFISH JUICE:
400 g cleaned cuttlefish
300 g jarred datterino tomatoes
20 g lemon grass
30 g leek
40 g onion
85 g fennel
70 g celery
1 garlic clove
80 g veracious clams
2 bay leaves
4 sprigs thyme
4 sprigs dill
125 g fish soup reduction
25 g salt-cured capers
1 g dried oregano
1 star anise
750 g clam water
25 g dry white wine
18 g raspberry vinegar
Extra virgin olive oil q.s.
Carob flour q.s.
RAW CUTTLEFISH MARINATED WITH MACE:
Raw cuttlefish
Mace
Zen oil
Salt
PRAWN AND ALFALFA:
Prawn
Alfalfa
Zen oil
Maldon salt
OTHER INGREDIENTS:
Garbugli® textured dough taglierini
Zen oil
Chives
Procedure
CUTTLEFISH JUICE
Make a soffritto with the oil, add the vegetables, spices, and tomatoes. Add the cuttlefish and gradually pour in the reduction and clam water. Separately, sauté the clams with a drizzle of oil, garlic, and deglaze with the wine. Open the clams and shell them. Combine everything with the juice. When the cuttlefish are cooked and the sauce is reduced, remove from heat and strain through a fine sieve. Blend the reduction with a few drops of raspberry vinegar and adjust the taste and thickness. At the time of serving, emulsify with a drizzle of oil, soy sauce, mustard, and lemon juice.
RAW CUTTLEFISH MARINATED WITH MACE
Clean the cuttlefish and chop finely. Season with a pinch of mace powder, Zen oil, and Maldon salt, mixing very well.
PRAWN AND ALFALFA
Cut the prawns and alfalfa into small pieces. Place in a bowl and season with a drizzle of Zen oil and a pinch of salt. Mix very well.
Cook in a pasta cooker for 4 minutes, cool in ice water. Dry with paper towels, season with extra virgin olive oil, salt, and iodine essence. Make a nest with the Garbugli® and place the sauce on top with the seafood.
Chef Lionello Cera for the Master Show event on February 27, 2017. Cavasagra di Vedelago (TV), Hotel relais Villa Cornér della Regina.
