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.

 

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Credits Brambilla-Serrani

Philippe LÚveillÚ

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