Recipe by Matias Perdomo: Mussel, Cacio and Pepe

Ingredients for 4 People

250 g mussels
10 ml olive oil
1 sprig of parsley

Method

Heat olive oil in a pot, add parsley, and then add the mussels. Cover and cook over medium heat until they open up. Remove the shells and excess beard.

For the waffle

10 g cuttlefish Ink
50 g rice flour
20 g sugar
20 g eggs
6 ml milk
3 g cocoa
3 g sesame paste
5 g glucose

Method

Blend all the ingredients together, spread on a silicone baking mat, and bake at 160°C for 10 minutes with the oven door slightly open to dry the waffle. Remove, break into pieces, and store.

For the samphire granita

100 g samphire
50 g water
1/2 gelatin sheet
1 g salt

Method

Extract juice from the samphire, dissolve gelatin in 50 ml of warm water previously soaked in cold water. Add salt and the samphire extract. Freeze and grate to form the granita.

For the pepper air

200 g cream
25 g green pepper in brine
100 ml milk
1 g sucrose

Method

Combine milk, cream, and pepper and bring to a boil. Reduce by half, blend, and strain. Add 1g of sucrose to the mixture. Mix with an immersion blender and whip to form the air.