Fettucce di Gragnano in beet juice, spring onion, Marie Morganes oysters and lime | Luigi Tramontano

Ingredients for oyster mousse

• 10 g of wild garlic
• 15 ml extra virgin olive oil “Extrissimo”
• 3 oysters
• 2 raw oysters
• 60 g of fish stew
• 40 ml oyster water
• 20 g of potatoes
• 5 ml of Worcestershire sauce
• 10 ml of lime juice
• salt to taste

Procedure

Brown the minced bear garlic with the oil, add the 3 oysters and diced potatoes, douse with the oyster water and the fumet and let reduce for 5 minutes. Blend the whole mixture with an immersion blender, combining the remaining 2 raw oysters, lime juice, and Worcestershire Sauce finally adjust with salt. Pour the mixture into the siphon and load with a capsule (½ l siphon dose). Let stand in the refrigerator for about 3 hours.

For the beet juice

• 5/6 red turnips (about 250 g)

Procedure

Peel the red beets and extract the juice from them using an extractor.

For the spring onion cream

• 250 g of spring onions from our “Garden”
• 25 ml of extra virgin olive oil “Extrissimo” (Azienda Agricola “Àusono”)
• 100 ml vegetable broth
• 100 ml of milk
• 20 g of potatoes
• salt to taste

Procedimento

Blanch spring onions in plenty of salted water and cool in water and ice. Cut the spring onions into very thin slices and brown them in oil over moderate heat; add the diced potatoes, douse with vegetable stock and milk, and cook until the spring onions are cooked. Drain and blend the mixture in an immersion blender to a thick sauce, and adjust the salt.
Cook the fettucce in boiling salted water, two minutes before the cooking time, drain and saute over low heat in the previously obtained beet juice.
When the fettucce has taken on the color of the beet, add a squeeze of lime and oyster water.

Composizione del piatto

Lay the warm oyster mousse evenly on the bottom of the plate, lay the nest of fettucce on top, and decorate the spring onion sauce, slices of dried spring onion and sorrel leaves, and raw oysters.