Taglioline verdi (green) with clam water mayonnaise, tomato caviar, and salted hazelnut crumble
x4
Ingredients for 4 people
320 g Taglioline verdi (green)
FOR THE SALTED HAZELNUT CRUMBLE
75 g flour
50 g grated Parmigiano Reggiano
50 g butter
25 g hazelnut flour
FOR THE CLAM WATER
1 kg clams
1 garlic clove
1 glass of wine
Parsley, chili powder to taste
FOR THE CLAM WATER MAYONNAISE
167.5 g clam cooking liquid
3.5 g proespuma
1.5 g xanthana
TOMATO CAVIAR
100 g tomato sauce
1.5 g agar-agar
250 ml seed oil
Procedure
SALTED HAZELNUT CRUMBLE
Knead the flour, grated Parmigiano, butter, and hazelnut flour in a stand mixer until a slightly crumbly dough forms.
Crumble the dough onto a baking tray lined with parchment paper. Dry in the oven for 20-30 minutes at 125 °C.
CLAM WATER MAYONNAISE
Heat a drizzle of oil in a large saucepan and sauté a garlic clove. Add the clams and cover with a lid. Deglaze with white wine, adjust with chili and parsley, and continue cooking for 2-3 minutes. In a bowl, combine the clam cooking liquid, xanthana, and proespuma, and blend with an immersion blender. After blending, whip in a stand mixer and place in a piping bag.
TOMATO CAVIAR
In a saucepan, combine the tomato sauce and agar-agar and blend with an immersion blender, then heat the mixture without bringing it to a boil. Place the container in the freezer for about 30 minutes. Pour the seed oil into a bowl and, using a syringe filled with tomato sauce, drop spheres into the oil. Once the spheres are cold, drain them and place them in cold water. Cook the Taglioline verdi (green) in plenty of salted water for about 2-3 minutes and toss in a pan with a drizzle of EVO oil. Arrange a nest of Taglioline verdi (green) on the plate with tomato caviar in the center, and garnish with a few clams, fresh chili, and clam water mayonnaise.
Chef Patrik Bertoni, Italian National Junior Chefs Team.
