Riccardo di Giacinto's recipe: Tortellini “aglio e olio”, seafood stock, roasted monkfish wings

Ingredients for 4 people

For the tortellini dough

500 g of durum wheat flour
300 g egg yolk
50 g egg white

Procedure

Knead all ingredients together for about 8 minutes; once the dough is smooth and homogeneous, wrap in plastic wrap and let rest for 3 hours in the refrigerator.

For the tortellini filling

2 heads of red garlic
400 g of cream
100 g extra virgin olive oil
Salt and pepper

Procedure

Remove the outer skin from the garlic and cut each clove in half, then remove the inner core. Blanch for 10 times starting with cold water until it comes to a boil: once the garlic has been blanched, put it in the fresh cream and gently bring it to reduction by emulsifying it with the oil in a trickle, until you obtain a cream. At this point whisk and pass through a fine-mesh sieve; chill in blast chiller for about 20 minutes, put the mixture in a sac à poche and start forming the tortellini.

Photo credits Alberto Blasetti

For the sea broth

1 fresh spring onion
1 celery stalk
400 g monkfish scraps
2 l water
1 bay leaf
30 g butter
200 g mussels
1 clove of garlic
20 g parsley stalks
50 g peeled tomatoes
30 g evo oil

Procedure

Once the monkfish wings have been cleaned, set aside the whiter, less fatty pieces. With all the scraps, prepare the fish stew by browning the spring onion, celery and bay leaf in butter. Add the monkfish scraps and cover with water, simmering for 30 minutes. Strain, cool, and degrease. In a separate saucepan, open the mussels by sautéing the garlic with the mussels themselves, parsley stalks and crushed peeled tomatoes. Cover with a lid and cook for about 6 minutes. Once the mussels are open, strain the liquid and pass it through a fine-mesh sieve.

For the roasted monkfish

200 g monkfish wings
20 g evo oil
1/2 clove garlic
1 sprig thyme
Salt and pepper to taste

Procedure

In a nonstick pan, sauté oil, garlic and thyme; add the previously cut monkfish, which will serve to complete the dish.

For the parsley oil

50 g of evo oil
30 g of parsley

Procedure

Blanch parsley leaves, cool, dry and blend with oil; strain through a sieve.

Dish composition

Cook the tortellini in plenty of salted water for about 6 minutes. Meanwhile, pour the fumet and previously mixed warm mussel broth into a deep serving dish. Add the roasted monkfish wings as garnish, parsley oil, fresh tomato concassé, and finish with a grind of pepper mill and a drizzle of raw evo oil.