Seafood salad and grilled rigatoni Carbonara

Davide Scabin

For 4 people

For the rigatoni and seafood salad
120 g of Kamut rigatoni
200 g of boiled octopus (2 tentacles)
8 mussels
12 clams
4 purple prawns
120 g of mullet fillet
12 mini San Marzano tomatoes
4 boiled broccoli florets
8 cubes of boiled potato (about 2 cm each)
1 small boiled Tropea onion
1 sprig of thyme
1 clove of garlic
10 g of parsley leaves
30 g of white wine
1 wedge of lemon
12 Taggiasca olives in oil
20 pieces of truffle caviar
12 celery heart leaves
12 basil leaves
4 pieces of Porcino mushroom in oil
Extra virgin olive oil
Black pepper

For the Carbonara
4 egg yolks
100 g of extra virgin olive oil
100 g of cubed smoked bacon
30 g of fresh Pecorino
1 g of black pepper

For the burrata froth
125 g of burrata stracciatella
125 g of whole milk


For the Carbonara
Heat the oil to 70 °C and lower the yolks into it. Leave them in the oil, off the heat, for about 25 minutes, drain and sieve. Heat the bacon in a non-stick pan until the fat melts. Drain this fat and use it to whisk the egg yolks like you would for mayonnaise. Add the black pepper and Pecorino, using a hand blender if necessary.

For the burrata froth
Heat the ingredients in a bain-marie to 60 °C. Blend when ready to serve to obtain the burrata froth.

For the rigatoni and seafood salad
Scald the tomatoes in boiling water, peel them and season with 1 g of salt, 1 g of sugar and 10 g of extra virgin olive oil. Then bake them in the oven at 170 °C for 25 minutes.

Place the mussels, clams and a spoonful of extra virgin olive oil in a pan with the parsley, lemon and white wine. Then cover with a lid and leave the shellfish to open. Remove the shells and set the mussels and clams to one side in the filtered cooking juices.

Cook the rigatoni in 1 litres of water with 12 g of salt, leaving them very firm. Drain and dress with a drizzle of olive oil. Grill or toast them in a non-stick pan. Cool and fill them with the "Carbonara" cream.

Lightly grease a non-stick pan, toast the broccoli florets, potatoes, the Tropea onion cut into small wedges and the tomatoes. Add the thyme leaves, a little salt and pepper and keep warm.

Using the same procedure as for the vegetables, cook the mullet fillets, prawns and octopus cut into small pieces. Season with a little salt and pepper and keep warm.

Place all the cold ingredients casually on the plate: porcini, olives, basil and celery leaves, black truffle caviar, mussels and clams. Continue with the hot vegetables and fish, then add the rigatoni and finish with the burrata froth.