Alex Atala
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià) by Elio Sironi
Mondo pizza L'importanza di chiamarsi fiordilatte (ovvero: non confondiamolo con la mozzarella!)
For 8 people
Sauce 100 g of extra virgin olive oil 3 g of chopped garlic 700 g of clams 50 g of Verdicchio 100 g of tomato stock 2.5 g of parsley Lemon white 5 g of the lemon pith cut into julienne strips 25 g of lemon flavoured oil 1 g of lemon juice 0.7 g of salt 5 g of fish stock Raw clams 12 clams
Sauce Gently fry the garlic in the oil, add the clams (washed) and the wine. Cover and leave the clams to open on a low heat. Remove the clams and decant the liquid obtained, transferring it to the beaker of the blender with the tomato stock and roughly chopped parsley. Add about 50 g of shelled clams and about 1/3 of the total water, then blend. Cook 110 g of pasta in salted water (15 g of salt per litre) for 2.5 minutes. Drain and add to the sauce, mixing while chilling.
Lemon white Scald the lemon pith for about 10 seconds. Mix it with the other ingredients.
Raw clams Scald the clams for a few seconds. Then cool and shell them, leaving them in their water.
Lemon zest Chop a few grams of lemon zest, having removed the pith.
When the pasta has soaked up the sauce, make nests to place inside a cup. Heat it, covered with film, in the microwave to a temperature of about 55 °C. Add 3 raw clams, the lemon pith and a sprinkling of chopped zest.
(482)
