Recipe by Pasquale Laera: Pasta, seaweed, bottarga, and buckwheat
Ingredients for 4 people
400 g of Pasta Vesuvio
50 g of fresh sea lettuce seaweed
50 g of fresh sea spaghetti seaweed
50 g of fresh kombu seaweed
800 ml of fish broth
25 g of anchovy butter
10 g of tuna bottarga
10 g of mullet bottarga
5 g of puffed buckwheat
Parmigiano Reggiano to taste
Extra virgin olive oil
Pepper
Anchovy colatura (colatura di alici)
Method
First, wash and desalinate the fresh seaweed by rinsing them under running water for a few minutes, then let them drain and arrange them on a baking sheet lined with parchment paper.
Wash and boil the buckwheat. Once cooked, spread it on a baking sheet lined with parchment paper and let it, along with the seaweed sheets, dry in the oven overnight at 70°C.
Once everything is dried, separately grind the seaweed into powder; for the buckwheat, fry it at a temperature of 195°C until it puffs up and becomes crispy.
During cooking: prepare a base of fish broth and immerse the pasta in it, being careful not to let it stick. While cooking, start seasoning with extra virgin olive oil, anchovy colatura, and freshly ground black pepper, adding a little at a time. Continue to add fish broth if necessary, but not too much.
Once cooked, turn off the heat and stir the pasta with anchovy butter, pecorino cheese, the three types of seaweed powder, grated tuna and mullet bottarga, adjusting the seasoning.
Finally, before serving the dish, sprinkle the pasta with crispy buckwheat.
Photos by Lefotodimarzo