Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
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
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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