Sea Cappelletti

Recipe

Clean the asparagus by removing the fibrous outer layer and trimming the lower part of the stalk. Separate the tips from the stems. Blanch the tips in salted water for about one minute, then cool them immediately in ice water. Dice the stems into small cubes, sauté them in a pan with olive oil, and set aside.

Clean the monkfish tail and cook it in a steam oven until done. Season with salt and pepper, then blend it, emulsifying with plenty of olive oil until smooth. Add grated lemon zest to season. Mix in the previously sautéed asparagus cubes and transfer the filling to a piping bag.

Prepare a classic egg pasta dough (100 g flour : 1 egg) and let it rest in the fridge for at least one hour. Roll out the dough and cut out circles with a round cutter. Pipe a small amount of filling onto each circle, then fold and shape into cappelletti using both hands.

Cook the cappelletti in salted water for about two minutes, then toss them in a pan with a small knob of butter before plating. Arrange the asparagus tips on top, drizzle with parsley oil around the plate, and finish by pouring over the seafood broth.

Seafood Broth

Prepare a base by gently sautéing finely chopped onion, celery, and carrot. Add the seafood and shellfish (shrimp, monkfish, mussels, clams, and squid). Let cook, then deglaze with white wine. Once the alcohol has evaporated, add tomato pulp and continue cooking. Add ice or cold water, then let the broth simmer gently for a couple of hours to reduce. Strain everything to obtain a clear, flavorful seafood broth.

Parsley Oil

Blend together 50 g of parsley leaves and 50 g of grapeseed oil (which has a more neutral flavor than extra virgin olive oil). Heat the mixture to 100°C, then strain it through a fine sieve, ideally lined with a coffee filter.