Tortelli with fish filling, tomato water, scorpionfish basil cream, and Taggiasca olive powder
x4
Ingredients for 4 people
Tortelli with fish filling 20 pcs
San Marzano Tomatoes 8 pcs
Scorpionfish 1 pc
Taggiasca Olives 150 g
Basil 200 g
Xanthan Gum 0.5g
EVOO (Extra Virgin Olive Oil) to taste
Salt
Procedure
For the tomato water:
wash and cut the San Marzano tomatoes into 3 parts with a regular cut, place them in a microwave-safe container, and cover it with plastic wrap. Cook for 10 minutes with intervals every 2 minutes at 700 w. Once ready, using a Chinese strainer and cheesecloth, sift our liquid by letting it settle by gravity; our result should be an almost transparent liquid.
For the scorpionfish:
scale, eviscerate, and, once cleaned, cut it into two fillets. Remove the bones and cut it into small diamonds. In a hot pan with a drizzle of oil, sear the scorpionfish on the skin side and, for a maximum of 1 minute, on the flesh side.
For the olive powder:
let the Taggiasca olives dry in the oven for 7/8 hours at 80°C. Once the olives are dry, blend them with a cutter.
For the basil cream:
blend the basil with oil, salt, and ice, add a little xanthan gum to make our sauce thick.
In boiling salted water, cook the tortelli. Once ready, sauté them in a pan with a light drizzle of oil. Plate the tortelli at the base of the dish, place the scorpionfish and Taggiasca olive powder on top, add some dollops of basil cream, and finally pour the tomato water and garnish the dish with sprouts.
