Ingredients for 4 people
240 g Strichetti all’uovo
1800 g red mullet broth
240 g red mullet in stew
200 g chickling vetch
12 pieces of escarole lettuce sautéed with a little oil
12 squid curls
8 mussels
8 clams
capers powder
crunchy bread
oregano
shallot
extra virgin olive oil
FOR THE CHICKLING VETCH
300 g dry chickling vetch
skewer of carrot, celery, onion
extra virgin olive oil
minced onion, celery
carrot sage
smooth mustard
coffee powder
a pinch of turmeric
vegetable broth q.s.
30 g tahini
salt and pepper q.s.
FOR THE RED MULLET STEW
200 g pevarasse clams
150 g cleaned red mullet
ginger oil
salt, pepper, aromatic herbs
150 g Corbarino tomatoes
15 Taggiasca olives
15 g capers
100 g clam water
100 g red mullet broth
1/2 leek
extra virgin olive oil
garlic
dry white wine
FOR THE RED MULLET BROTH
500 g base red mullet broth
250 g tomato water
250 g iodized water
5 basil leaves
1 garlic clove
1 small piece of star anise
1 bay leaf
1 sprig of thyme
a pinch of turmeric
1 piece of lemon grass
Procedure
Make a soffritto with extra virgin olive oil and shallot, add the pasta and continue cooking with the red mullet broth. Halfway through cooking, add the chickling vetch and finish cooking keeping the pasta al dente and stir in extra virgin olive oil. Place in a copper pot for table service. On a plate, place the red mullet stew in the center with the 2 mussels, the 2 clams, the three squid curls, the lettuce, the crunchy bread crumbs, capers powder, and oregano around it.
FOR THE CHICKLING VETCH
Soak the chickling vetch in water for 12 hours, drain and place in a pot covered with water along with the skewer, and let simmer until tender. Drain and set aside the cooking water. Make a soffritto with the oil, minced vegetables, add the chickling vetch and cooking water as needed. Cook over low heat until ready. Add smooth mustard, coffee powder, turmeric, tahini to a portion and blend, adjusting taste and thickness with vegetable broth.
FOR THE RED MULLET STEW
Sauté the clams with a little oil, garlic and deglaze with wine, open and shell them. Make a soffritto with extra virgin olive oil, leek, add tomatoes, clams, and let it cook for a bit. Add the previously seasoned red mullet with ginger oil, salt, pepper, and aromatic herbs. Add capers, olives, liquids, and let it reduce. Off the heat, add the shelled clams and let it cool. Store in vacuum bags of 60 g each.
FOR THE RED MULLET BROTH
In a pot, combine all ingredients and let it boil for about 8 minutes. Let cool and strain through a fine sieve. Chef Lionello Cera for Master Show event on February 27, 2017. Cavasagra di Vedelago (TV), Hotel relais Villa Cornér della Regina.
