“Tortellini bugiardo,” mussels, bisque emulsion and sour cream | Luca Marchini

Ingredients for 4 people

• 2 eggs
• 200 g of 00 flour
• ½ kg of mussels
• 50 gr fresh cream
• Lemon juice
• 50 cl of restricted shellfish broth (bisque)
• 300 gr seed oil
• Salt to taste
• Extra-virgin olive oil to taste.
• Vegetable broth
• Sprouts
• Coffee and cocoa powder

For the liar tortellini

Knead the eggs with flour for a long time, let it rest and roll out the batter better with a rolling pin, it should be thin and homogeneous.

Cut 3x3 cm squares and close them as if they were tortellini, but without the filling (bugiardi).

Let them dry for 15 minutes and freeze them. Cook them in salted water for one minute and then braise them in vegetable broth, mussel cooking water, extra-virgin olive oil.

For the mussels

Brown the mussels for a few seconds with oil in a frying pan. As soon as they open remove them one by one as they open.

Shell them, set aside the water that is created for the tortellini, keep warm.

For the bisque emulsion

Place the shrunk shellfish base in a small cylindrical container. Combine a little lemon juice, a little salt and start making a mayonnaise by drizzling in the seed oil.

For the sour cream

Combine cream and lemon juice. Begin to slowly stir in the cream with the tines of a fork. Allow to rest in the refrigerator.

For the coffee and cocoa powder

Combine coffee and cocoa powder in equal parts, add a few drops of extra-virgin olive oil, season with salt.

Dish composition

Place the bisque emulsion at the base. Lay liar tortellini on top and then in sequence mussels, sour cream, coffee and cocoa powder.