Recipe by Mauro Uliassi: Spaghettini with fish roe, turbot skins, and cod tripe
Ingredients for 4 people
- 60 g of cod tripe
- 60 g of turbot skins
- 24 g of sea urchin
- 24 g of grated oyster
- 20 g of salmon roe
- 20 g of mullet bottarga
- 40 g of mantis shrimp with cleaned and blended eggs
- 320 g of spaghetti
- 10 g of pink pepper
- 200 ml of extra virgin olive oil
- 4 cloves of garlic
- 500 ml of fish stock
- 300 ml of clam water
- 150 g of herring
- 10 g of vendace roe
Method
Make a broth with herring and fish stock and boil it for 20 minutes. Strain it and set it aside.
For the pink pepper oil, put pink pepper and 100 g of olive oil in a Pacojet glass. Freeze it, pass it through the Pacojet, and then let it drain through a fine sieve.
Create a base of garlic and oil and then add the broth and clam water.
In a non-stick pan, sauté the turbot skins and cod tripe, pat them dry on paper, and set them aside.
Cook the spaghetti, drain them al dente, and finish cooking them in the pan with the broth.
Add the mantis shrimp, let it coagulate, and add the rest of the ingredients.
Plate the dish, place freshwater whitefish roe on top, distribute the skins, and serve immediately.
Cover photo by Lido Vannucchi
