Shellfish ragout 12 smooth clams 12 razor clams 12 mussels 12 clams 13 Venus clams 1 pinch of chili pepper 1 pinch of carob seed flour Chopped chives and parsley 80 g of confit date tomato tartar Pistachio and Furgintini extra virgin olive oil cream 100 g of peeled pistachios 1 pinch of salt 100 g of extra virgin olive oil a few ice cubes 50 g of still water Breadcrumb shell 200 g of still water 50 g of soft plain flour 20 g of egg white 200 g of breadcrumbs “Ermes” wholegrain rice 200 g of “Ermes” wholegrain rice 3 l of still water 1 pinch of salt Pistachio cream extra virgin olive oil
Shellfish ragout Shell the shellfish while raw, trying to recuperate the water and filtering with a cloth. Rinse all the seafood to eliminate any sandy residue. Place the seafood water in a saucepan, bind with a little carob seed flour, add the tomato tartar, parsley, chives and chili and then the raw seafood. Scald lightly.
Pistachio and Furgintini extra virgin olive oil cream Blend the pistachios with the water, salt, ice cubes and extra virgin olive oil, into a smooth cream.
Breadcrumb shell Butter some half-sphere metal moulds, place them in a chiller at -18 °C and line with a batter made of water, flour and egg white. Dust with breadcrumbs and leave to dry in a ventilated place for at least 1 hour. Brush again with the batter and breadcrumbs, fry lightly, toast in the oven at 150 °C for about 10 minutes.
“Ermes” wholegrain rice Bring the water to the boil with the salt, add the rice and cook on a low heat for 30 minutes. Drain the rice from the cooking water, place it in another pan and add the seafood water. Stir in the pistachio and Furgintini extra virgin olive oil cream.
Coat the breadcrumb shells with the rice stirred with the pistachio and extra virgin olive oil cream. Add the seafood ragout, a little sheep's milk curd and turn onto the plate.
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