Ingredients for 4 people
For the Noodles
- 200 g scallops
- 5 g of anchovy drippings
- 500 ml seed oil for cooking
Procedure
Blend the scallops together with the anchovy drippings. Pass through a fine-mesh sieve.
Load a piping bag with a two-millimeter diameter tip. Bring the oil for cooking to 65°C. Form the noodles directly in the hot oil, drain after one minute of cooking.
For the Parmigiano Reggiano siphon mousse
- 75 ml of Cream
- 175 ml of Milk
- 65 g of Parmigiano Reggiano cheese
- 7 g of Albumin
Procedure
Boil the milk, off the heat melt the Parmigiano Reggiano.
Add the cream and the albumin. Bring in the thermo-mix to a temperature of 70°C. Pass through a fine-mesh sieve.
Fill the siphon with the mixture and load a gas canister.
For the Pistachio Jelly
- 50 g of roasted pistachios
- 50 ml Water
- 0.5 g of Salt
- 0.5 g of Agar agar
Procedure
Blend all ingredients together. Pass through a fine-mesh sieve. Bring to a boil and pour into a cube-shaped mold one centimeter on each side.
For the Squid ink jelly
- 50 g of Onion
- 25 g of Red Bell Pepper
- 50 g of Scallop Coral
- 20 ml of Red Wine
- Q.B. of Salt
- 300 ml of Water
- 25 g of Squid ink
- 20 ml of Extra-virgin olive oil
- 0.8 g of Agar agar
Procedure
Brown the onion and bell bell pepper well. Roast the scallop corals; deglaze with the red wine.
Once evaporated, add the squid ink and water. Cook for 5 minutes. Adjust for salt. Blend and pass through a fine-mesh sieve.
Take 100 g of squid ink cream and combine with agar agar. Bring to a boil and pour into a cube-shaped mold one centimeter on each side.
For the Orange Jelly
- 50 ml orange juice
- 15 ml of Lemon Juice
- 35 ml Water
- 5 g of Sugar
- 0.7 g of Agar agar
- 0.5 g fish glue
Procedure
Bring the orange and lemon juices, water, sugar and agar agar to a boil.
Off the heat, add the isinglass. Pour into a cube-shaped mold one inch on each side.
Dish composition
Compose the dish as per the cover photo, arrange the noodles on the bottom, followed by the squid ink jelly and orange jelly, and finally siphon the Parmigiano Reggiano mousse in five different places.
