Taglioline verdi with clam water mayonnaise, tomato caviar and salted hazelnut crumble
x4
Ingredients for 4 people
320 g Taglioline verdi
F O R S A LT E D H A Z E L N U T CRUMBLE
75 g flour
50 g grated Parmigiano Reggiano cheese
50 g butter
25 g hazelnut flour
FOR CLAM WATER
1 kg clams
1 clove of garlic
1 glass of wine
parsley, powdered chili pepper to taste
F O R C L A M W AT E R MAYONNAISE 1
67.5 g clam cooking water
3.5 g ProEspuma
1.5 g xanthan
TOMATO CAVIAR
100 g tomato sauce
1.5 g agar-agar
250 ml seed oil
Procedure
SALTED HAZELNUT CRUMBLE
Mix flour, grated Parmigiano cheese, butter and hazelnut flour in a planetary mixer until you obtain a semi-compact dough. Crumble dough on an oven dish covered with baking paper. Dry in oven for 20- 30 minutes at 125°C.
CLAM WATER MAYONNAISE
Heat a little oil in a large saucepan and brown a clove of garlic. Add clams and cover with lid. At this point, blend with white wine, season with chili pepper and parsley and continue cooking for 2-3 minutes. In a bowl, mix clam cooking water, xanthan, ProEspuma with an immersion blender. After blending ingredients, whip in a planetary mixer, and put in a pastry bag.
TOMATO CAVIAR
In a saucepan, put tomato sauce and agar-agar and mix with an immersion blender, then heat the mixture without bringing it to a boil.
Place container in the freezer for about 30 minutes. In a bowl, put seed oil and, with the help of a syringe, a few drops of tomato sauce. When balls are cold, drain and put in cold water. Cook Taglioline verdi in plenty salted water for about 2-3 minutes, and sauté in a pan with extra virgin olive oil. Place a nest of Taglioline verdi in the plate with tomato caviar in the centre and decorate with some clams, fresh chili pepper and clam water mayonnaise.
Chef Patrik Bertoni junior italian national chef team.
