Chef: Cristiano Andreini

Fettucce with oil, garlic, limpets and sea tomatoes

  • PT100M 100min
  • Difficulty


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. PRESENTATIONInto 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.