Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
For 4 people
Pasta 280 g of dry pasta 120 g of unsalted butter 80 g of grated Grana Padano 10 ml of white wine vinegar 1.5 l of salted boiling water
Anchovy emulsion 40 g of desalted anchovies 40 ml of extra virgin olive oil 20 ml of water
Bitter coffee sauce 100 ml of strong espresso coffee 2 g of cornflour diluted in a little cold water
Orange sauce 100 ml of filtered orange juice 2 g of cornflour diluted in a little cold water
Pasta Scald the pasta in a pan, add the water and continue cooking. Take off the heat, stir with the butter, Grana and vinegar. Add salt to taste and leave soft.
Anchovy emulsion Use a hand blender to blend the anchovies with the extra virgin olive oil and drizzle in the water, obtaining a stiff, even consistency.
Bitter coffee sauce Heat the strong coffee in saucepan and bind it with the cornflour. Set to one side.
Orange sauce Bring the orange juice to the boil, bind with the cornflour and leave to cool.
Place the pasta on a plate. With the aid of a dispenser, add the anchovy emulsion and the orange and bitter coffee sauces.
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