HALF PACCHERI WITH CARROT CREAM, BOTARGO, CLAMS, TRUFFLES
INGREDIENTS
Half Verrigni paccheri 350g
Fish stock, 1 ladle
FOR THE CARROT CREAM
Carrots 5
Small onion 1
Botargo 40g
Extra virgin olive oil 20ml
Salt 5g
FOR THE BOTARGO
Fresh sea bass or turbot botargo 1
Dry rub 1000g
FOR THE SAUCE
Clams 500g
Venus clams 500g
Extra virgin olive oil 50ml
Garlic, 2 cloves
Parsley, to taste
Pepper, to taste
PREPARATION
The botargo will take a week. Put the botargo in a pierced tray to collect the juices. Cover with about 300g of dry rub and cover it all with cling film and place it in the fridge for two days. Once that time has passed, eliminate the dry rub and add 300g more, repeating this step after two more days. After six days, rinse well, leave it to dry and place it in a warm part of the house for a day, so that it dries out well. Once dry, keep it in the fridge and grate the amount you want before consumption. Clean the carrots and onion and cut them into large pieces. Place them in a casserole dish with salt and cover them with water. Place a lid on the pan and cook for 30 minutes, drain (keeping the water) and put them in the blender, adding some ladles of the water to make the cream quite fluid. Finish the blending by adding some extra virgin olive oil. Keep it warm. Start making a sauté with one part of extra virgin olive oil and the two cloves of garlic in a pan. Remove the garlic and first add the Venus clams and after 4 minutes add the regular clams, covering with a lid. Once the shells are open, pour in the fish stock and turn the heat off. Shell the seafood and keep cool. Boil the pasta in lightly salted water, drain once it is “al dente” and continue to cook it in the sauce. Once the cooking is complete, add the remaining extra virgin olive oil, the seafood and some finely chopped parsley.
FINISHING TOUCHES
Serve it all in bowls with the carrot cream and grated botargo.
