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 4 people
For the fettuccine 160 g of flour 40 g of durum wheat flour 100 g of ground peas 3 egg yolks 3 whole eggs
For the confit scallion 12 scallions 1 l of extra virgin olive oil
For the bacon 100 g of sliced bacon
For the clam stock 1 kg of clams 2 sticks of celery 30 g of parsley 30 g of sea lettuce 4 l of water Oil and garlic
For the fettuccine Shell the peans, scald them in boiling water for 1 minute and dry them in the oven at 60 °C for 4 hours. The grind them into flour. Mix the flours and then the eggs in a chopper on the maximum speed for 15 seconds. Make even sized balls and place them in a vacuum bag to eliminate the air from the dough.
For the confit scallion Place the scallion in a pan and cover it with oil. Heat to 70 °C and cook it for 5 hours.
For the bacon Place the slices of bacon in an ovenproof dish. Place in the oven and cook for 30 minutes at 80 °C, then chop roughly. For the clam stock Heat the oil and garlic, then add the herbs, vegetables and clams. Gently fry, then pour in the water. When it starts to boil, filter and chill.
Presentation Clean and chop the scallion. Add it to 4 spoonfuls of cooking oil and heat it. Cook the pasta, drain it and stir in the stock and a drizzle of scallion oil. Add the crispy bacon and a sprinkling of very mature Podolico caciocavallo.
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