Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
For 4 people
400 g of boiled and shelled mussels 30 g of dried seaweed 100 g of plain chocolate 20 g of milk 200 g of Pavese Carnaroli rice 300 g of spaghetti salt, garlic and extra virgin olive oil
Boil 200 g of rice until overcooked, leave it to cool in the cooking water and blend into a smooth cream. Add 10 g of seaweed and the milk. Heat to 80°C and cook for 3 minutes. Cool to -20°C. Process in the Pacojet and make the cream, coated with chocolate and seaweed.
Meanwhile, cook the spaghetti in plenty of salted water. When half cooked, transfer them to a frying pan with the garlic and oil, stir and add a little of the stock obtained from boiling the mussels and seaweed. Blend the mussels in the Pacojet and dry the mixture in the oven at 40°C for about 4 hours.
Serve the spaghetti with the seaweed and rice cream on the base of dried mussels.
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