Gaetano Trovato's recipe: Agnolotti with gurnard, clams and fennel
To make fresh pasta
- 270 g 00 flour
- 270 g of remilled semolina
- 400 g egg yolks
Procedure
Create a fountain with the flours, and add the egg yolks; knead until smooth. Let rest covered at least 1 hour in the refrigerator.
For the gurnard stuffing
- 1 kg finned and boned gurnard
- 1 celery rib
- 1 red onion
- 1 carrot
- 50 g tomato paste
- A sprig of thyme
- 200 ml white wine
- 50 g mascarpone cheese
Procedure
Keeping aside 4 gallinella escalopes for finishing the dish, cook the remaining gallinella in a broth made from all the stewed vegetables to a mirepoix.
Brown the gurnard carcass, deglaze with white wine and add the tomato paste. Cover with ice and cook 3 hours.
Strain everything. The broth for cooking the gurnard is ready. Reduce some of this broth to a very thick density.
Finely chop the cooked and drained gurnard with a knife, process in a mixer with the leaf and add the chopped thyme, the reduced broth and the mascarpone.
Keep the homogeneous mixture in a sac à poche.
For the clams
- 500 g well-cleaned clams
- 1 carrot
- 1 shallot
- 50 g ginger
- 20 g thyme
- 10 datterini tomatoes
- 200 ml white wine
Procedure
Brown the vegetables with a little extra virgin olive oil, add the clams over high heat, deglaze with wine and cover for 5 minutes. Clean the clams and strain the liquid.
For the butter fish sauce
- 1 l meat stock ( beef )
- 3 leeks
- Clam water ( which we made from opening the clams )
- 500 ml white wine
- 3 gurnard carcasses
- 300 g butter
Procedure
Stew the leeks with a little evo oil; on the side, brown the gurnard carcasses in a frying pan until nicely browned. Add them to the stewed leeks, add the hot meat stock and the white wine that has only been brought to a boil.
Let cook for 2 hours and then strain through a sieve. Salt if needed and add the clams water.
Take 500 ml of this broth and once brought to a boil whip it with an immersion blender with butter. Serve at a temperature of about 85 degrees.
To make the fennel infused oil
- 300 g wild fennel
- 600 ml seed oil
Procedure
Blend everything with a professional blender and reach a temperature of 90 degrees, for 9 minutes.
Then strain through a sieve and let stand overnight. Separate from the water and use only the green oil.
