Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes

Philippe LÚveillÚ

INGREDIENTS

For 4 people

For the pasta
1 kg of flour
30 egg yolks
salt to taste

For the bouillabaisse
1 pepper
1 bulb of fennel
4 vine tomatoes
1 star anise
1 sprig of tarragon
350 g of smoked herrings
100 g of chorizo (spicy Spanish sausage)

For the pepper cubes
300 g of very strongly flavoured vegetable stock
3.3 g of agar
3 g of ground Sechuan pepper

For the chorizo stock
½ l of very strongly flavoured vegetable stock
150 g of chorizo
3 g of soya lecithin

 

METHOD

For the pasta
Incorporate the yolks and salt into the flour and mix to obtain a smooth dough.

For the bouillabaisse
Fry the peppers, fennel and tomatoes in a non-stick pan with the olive oil for about 10 minutes. Add a clove of garlic, the star anise, the sprig of tarragon, the smoked herring and leave to cook on a low heat for about another 10 minutes.
Add the chorizo and blend in a mixer, adding a little vegetable stock to reach the thickness required. Sieve everything and keep warm.

For the pepper cubes
Boil the 300 g of vegetable stock with the Sechuan pepper, add the agar and leave in infusion for an hour. Filter the pepper stock and pour it into a container to cut into cubes later.

For the chorizo stock
Boil the ½ l of vegetable stock, add 150 g of cubed chorizo, leave to cook on a very low heat for about 20 minutes. Filter. When ready to prepare, add the soya lecithin and blend with a hand blender.

Completion
Boil the pasta and drain it. Dress the pasta with a little bouillabaissein a pan. Scatter the spaghetti on a plate, add a few drops of bouillabaisse, the pepper cubes and the froth of the chorizo stock.

 

Clicca qui per leggere il profilo dello chef

Philippe LÚveillÚ
Miramonti LĺAltro

Clicca qui per leggere la ricetta

Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
A recipe presented at
IdentitÓ Milano 2009