Marine choreographies from traditional recipes

The sea, in a clam soup

Moreno Cedroni

piatto simbolo di Identità Milano 2009
piatto simbolo di Identità Milano 2009

INGREDIENTS

For 4 people

For the soup
200 g of clams
3 g of chopped garlic
3 g of chopped parsley
50 g of white wine
50 g of extra virgin olive oil
salt

150 g of purple potatoes

4 langoustines
120 g of cuttlefish
4 red prawns
1 squid
sunflower seed oil

For the lemon and parsley mayonnaise
30 g of egg white
15 g of lemon juice
10 g of parsley
3.6 g of Xanthan gum
75 g of sunflower seed oil
4 g of salt

For the garnish
parsley
sea lettuce

METHOD

For the soup
Pour the oil into a frying pan with the garlic and clams (setting 4 aside for the garnish); gently fry and add the white wine. When the wine has evaporated, cover and turn the heat down to half. Take off the heat as soon as the clams open. Add 3 g of chopped parsley and leave to cool. Shell the clams and filter the stock obtained, adding salt to taste.

Boil the peeled purple potatoes until firm. Mash them using a potato ricer and cool. Leave them in the fridge for 2 days to enhance the colour.

Shell 4 langoustines and heat them to 40 °C in the sunflower seed oil heated to 60 °C.
Cook the cuttlefish in a vacuum pack for 3 hours at 50 °C and cut into 12 slices. Place 4 razor clams in a vacuum pack and keep them at 50 °C for 10 minutes. Scald the squid head and cut the body into a pine cone shape. Shell 4 red prawns.

For the mayonnaise
Scald and cool the parsley, blend it with the sunflower seed oil. Mix the egg white, salt, lemon juice and xanthan gum in the blender and blend, then drizzle in the green oil.

In the middle of a clear glass plate, arrange 15 g of purple potato, cover with the chopped raw and cooked clams and 2 spoonfuls of soup, then the rest of the seafood. Decorate with the mayonnaise, a sprinkling of chopped parsley and the sea lettuce.