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Fettucce with oil, garlic, limpets and sea tomatoes
90 - 120 min
Ingredients
-
240 g De Cecco Fettuccine
- 25 g garlic
- 100 g shallot
- 200 g white fish stock
-
80 g Gaea Extra Virgin Olive Oil
- 40 g sea tomatoes
- 4 sea urchins
- 100 g limpets
- 100 g vegetable stock
- chilli pepper
- 20 baby tomatoes
- 2 garlic cloves
- salt, pepper
-
Billington´s Unrefined Golden Icing Sugar
- 60 g white bread crumbs without the crust
- 20 g spring onions
- 50 g parsley leaves
Preparation
- For the garlic cream:peel 25 g of garlic, remove the central core and blanch it three times in boiling water, changing the water each time.
- Drain and boil it again with 40 g hot fish stock and 60 g shallot cut ‘brunoise’.
- Cook well and blend with 40 g of extra virgin olive oil.
- For the candied baby tomatoes:season the tomatoes with extra virgin olive oil, unpeeled garlic, icing sugar, salt and pepper to taste.
- Bake at 100° C for one hour.
- For the sea tomato sauce:halve the sea urchins and remove the red tongues with a teaspoon.
- Extract the flesh from the limpets.
- Leave the shells for two minutes in the hot broth, then strain.
- Blanch the sea tomatoes for two minutes in little salted water, drain and briefly stew them with oil flavoured with shallots in a little vegetable broth (to remove the bitter taste).
- Then blend the clam water, the candied baby tomatoes, the sea urchin shell water and the limpets until a fine cream is obtained.
- Strain and pasteurise everything in a double boiler.
- After it has completely cooled, add a few drops of lemon juice, salt and chilli pepper to taste.
- For the bread:blend the soft part of the bread with the scallion and parsley and keep in the refrigerator.
- For the pasta:cook the Fettucce in salted water, drain al dente and season on the heat in a pan with the sea tomato sauce.
PRESENTATION
- Into soup bowls, pour the garlic cream, then arrange the Fettucce, the blended bread and parsley mixture and complete with the sea urchin tongues and limpets.
