Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
For 4 people
Infusion 30 g of untoasted pumpkin seeds 100 ml of still water 50 g of butter lemon zest 20 g of Pecorino 20 g of Grana Padano
Sauce 100 ml of cream 60 g of smoke bacon 50 g of white onion 0.10 mg of black pepper Extra virgin olive oil
Pasta 250 g durum wheat pasta 250 g of unsalted Tuscan bread 2 egg yolks
Infusion Boil the water in a pan and let it simmer for a few minutes. Take off the heat and add the pumpkin seeds. Leave to cool, add the Grana, Pecorino and butter.
Sauce Cook off the fat from the bacon in the oven. Continue cooking until crisp and dry with a sheet of kitchen paper. Stew the onion with a drizzle of oil, add the crispy bacon, a touch of white wine and cover with a ladle of vegetable stock. Bring to the boil and reduce to half the initial volume. Add the cream and take off the heat. Leave to cool for a few minutes then filter through a sieve.
Pasta Cook the pasta in lightly salted water. Drain and dress with the pumpkin seed infusion. Add the egg yolks and the black pepper. Thinly slice the bread and toast it in the oven for a few minutes.
Prepare the dish, laying the pasta on the plate, surrounding with the sauce and serving with the hot bread.
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