Pasta in bianco | Mauro Uliassi

Ingredients for 4 people

For the desalted herring

Procedure

Soak 4 smoked herring cleaned of gills and guts in milk for 24 hours.

For the Herring Broth

• 800 g desalted herring in pieces
• 1 liter of fumet
• 1 liter water.

Procedure

Place all ingredients in a pot and from boiling, cover and cook over low heat for 20 minutes. Strain through chinoise.

For the herring butter

• 250 g butter
• 80 g desalted herring

Procedure

Place all in a small saucepan, when it starts to boil cover and let steep off the heat for 20 minutes. Whisk lightly and pass through chinoise, whip in planetary mixer with leaf until butter is white and airy.

For the sour butter

• 1\\2 liters apple cider vinegar,
• 1\\2 liter of verdicchio,
• 200 of herring butter
• 4 tablespoons trucioleto vinegar.

Procedure

Put apple cider vinegar and wine to reduce to the consistency of a glaze (about 50g)

Whisk the herring butter with the vinegar reduction and add the vinegar.

Form drops with a teaspoon.

For the mock herring cottage cheese

1l of milk in which you desalted the herring.

Procedure

Bring the milk to a slow boil in a narrow saucepan, and with a skimmer scoop out the coagulated milk flakes that surface and place them in a ricotta cheese pan. Place a weight to drain off excess milk and let stand 4 hours in the refrigerator. Break down and store at -18°C.

For the herring fat

• 2 smoked herring.

Procedure

Heat the herring in an oven at 50°C to liquefy the fat and then run them through a press to extract all the liquid. Separate the fat with the help of a piston cone ( sauce dispenser).

For the Timut pepper oil

• 100 ml oil
• 10 g of Timut pepper

Procedure

Heat the pepper slightly, put in the oil and leave for 24 hours to infuse.

For the fish stew

• 1l water
• 50 g carrots
• 50 g celery
• 50 g leek
• 50 g onion
• 300 g turbot heads
• Peppercorns
• 100 ml extra oil

Procedure

Place all elements cold in water.

Bring to a boil and cook for 30 minutes.

Skim and strain.

Dish composition

Drop 200 g of pasta into unsalted water.

In a skillet, sauté sliced garlic until golden brown and add the fumet and herring stock. Place the crispy pasta in the pan and finish cooking by stirring in the herring butter.

On the bottom of a plate grate the lemon zest, lay the pasta and the emulsion that has been created on it. Garnish with 8 drops of herring fat, Timut oil, grate the ricotta cheese, and make 3 solid drops of sour butter, sprinkle with pepper mill.

Photo by Lido Vannucchi