Cappelli in spicy seafood soup

Cappelli en sopa picante a los frutos de mar
La Peca
Chef: Nicola Portinari
Country: Italia
City: 36045 Lonigo
Address: Via Giovanelli, 2
(+39) 0444830214

Nicola Portinari personifies thoughtfulness. He sets harmony as a goal and an accomplishment. Here is an example whose formula has a bit of everything: imagination, harmony, complexity, beauty, exquisiteness, potency, balance. The mind and palate are expressed like an infallible scale. Modernized flavors with a memory for history. Italian par excellence. Pasta as a vehicle for very defined elements: bitter, spicy, iodized, sweet, a touch meaty… and the Treviso chicory is omnipresent, presented raw, blanched and dehydrated. The Veneto countryside cannot be modernized with greater talent.



The Recipe



Ingredients
For the pasta:

  • 225g flour
  • 75g semolina flour
  • 80g egg yolks
  • 120g whole eggs
  • salt

For the filling:

  • 300g Treviso chicory
  • 25g lard
  • 25g pancetta, minced
  • 1 garlic clove
  • 15ml dry white wine
  • salt and pepper

  • extra virgin olive oil

For the seafood soup:

  • 8 baby squid
  • 4 hard clams, shelled and cleaned
  • 4 ribbed Venus clams, shelled and cleaned
  • 30 striped Venus clams, shelled and cleaned
  • 200ml water collected from cooking the mollusks
  • 1g Calabrese hot pepper
  • garlic

Method
For the egg pasta:

Combine the two flours with the salt and work in the eggs and egg yolks, mixing to make a smooth, homogenous batter. Allow to rest in the refrigerator for about two hours.

For the filling:

Wash and dry the chicory, then cut into a fine julienne (if the chicory is too bitter, soak it in warm water and sugar for about two hours before cutting. In a pan, melt the lard and pancetta with a bit of oil and the garlic clove. Pour in the wine, reduce and add salt and pepper to taste. Blanch the chicory (after having set 50g aside for assembly) and drain the water. Cool and combine the two preparations.

For the cappelli:

Spread the pasta to make a 1mm thick sheet, then cut discs 6cm in diameter.
Place a tablespoon of filling in the center of the pasta discs, lightly moisten the edges and close the cappelli.

Method and assembly:

In an iron pan with a little oil, a garlic clove and the hot pepper, lightly brown the baby squid, then add the water from cooking the mollusks. Meanwhile, cook the cappelli for two minutes in boiling salted water. Submerge them in the pan with the hot broth and add the shellfish.
Line a deep dish with a layer of raw chicory, then arrange ten cappelli as desired with the corresponding shellfish. Pour in the soup and garnish with chicory tips, previously dehydrated in the oven at 120ºC for about two hours.

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