Valeria Piccini's Recipe: Wild Garlic Tagliolini with Mussels in Peppered Sauce

Recipe for 6 servings

For the pasta

2 whole eggs
120 g of egg yolks
50 g of durum wheat semolina
350 g of all-purpose flour
10 g of powdered wild garlic
A pinch of salt
30 g of extra virgin olive oil

For the peppered mussels

800 g of cleaned mussels
2 cloves of garlic
1 sprig of parsley
1/2 glass of dry white wine
30 g of freshly ground black pepper
Extra virgin olive oil

For the peppered mussel ice cream

325 g of mussel cooking liquid
270 g of breadcrumbs
150 g of milk
40 g of extra virgin olive oil

For the syrup

75 g of glucose
45 g of water

For the black pepper concentrate

50 g of black pepper
Water

For the glasswort sauce

200 g of glasswort

Method for the Pasta

Mix all the ingredients, form a smooth ball of dough, and let it rest for at least half an hour.

Roll out the pasta dough, not too thinly, and cut it into tagliolini. Cook them in plenty of salted water.

Method for the peppered mussels

Sauté the garlic in olive oil previously flavored with pepper, then add the mussels and white wine. Cover and cook for a few minutes.

Clean the mussels and keep them in the liquid that has formed, making sure to set aside a small amount to prepare the peppered mussel ice cream.

Method for the syrup

Make the syrup by mixing all the ingredients and placing them in the paco jet glass; freeze and process when plating.

Method for the black pepper concentrate

Soak the black pepper in water for 2 days, blend it and strain it. Transfer it to a piping bag.

Method for the glasswort sauce

Blanch the glasswort, cool it in iced water, blend it, strain it, and emulsify it with extra virgin olive oil.

Plating

Once cooked, sauté the tagliolini in a pan with the mussel cooking liquid and the glasswort sauce, then mix in 2/3 tablespoons of peppered mussel ice cream.

Arrange 3/4 of the mussels and 3/4 of the concentrated black pepper at the base of each plate, distributing them evenly. Place the tagliolini and their sauce on top. Finish with powdered mussels and seaweed.