Ingredients for 10 people
Ingredients for the dish composition:
800 g of Garbugli® textured dough taglierini
200 g of Calabrian n’duja
300 g of eel sauce
30 leaves of mizuna
For the eel sauce:
1 kg of wood-smoked eel
salt
olive oil
garlic / rosemary / bay leaf
Procedure
For the eel sauce: Fillet and smoke the eel over a high wood fire on a grill, skin side down, for about 20 minutes. Bone it and vacuum pack it with the aromatics, salt, and oil. Cook at 65°C for 8 hours in the rooner, then cool. Remove the skin and aromatics, blend the eel until creamy, then strain.
Dish composition: Cook the Garbugli® textured dough taglierini in plenty of salted water for 2 minutes. Drain, toss with the eel sauce, arrange in a nest on the plate, garnish with dots of blended Calabrian n’duja piped from a pastry bag, and finish with fresh mizuna.
