Heat 2 liters of water to 65°C. Add the seaweed and let it infuse for 30 minutes, then strain the liquid and set the seaweed aside. Bring the infusion to 85°C, add the katsobushi for 30 seconds. Cut the previously set aside seaweed and immerse it in the dashi (just obtained liquid), cook for 1 hour over very low heat, blend and adjust the flavor. Blanch the curly cabbage leaves in salted water, cool in ice water, blend it and season it, keeping it very liquid. Separate the Brussels sprout leaves, season with salt and pepper, and sauté. Sear the Quadrelli in a pan with olive oil, add a little water and cover with a lid. Brush the bottom of a soup plate with the seaweed cream, add the cabbage soup, the seared Quadrelli, and finish with the Brussels sprout leaves.
Chef Antony Genovese for Master Show event on January 19, 2015, Rome Eataly.
