Fond de mer
The PASTIFICIO DEI CAMPI X JRE ROOKIE CHALLENGE is to create a fusion between cultures, flavors and ingredients by creating a recipe focused on one type of pasta from Pastificio dei Campi and top local ingredients. Each recipe consists of at least one type of pasta and 2 local ingredients (chef's location). The challenge is open to everyone working at a JRE restaurant in Europe.
Yohan Pent from the Restaurant Le Baysca located in France created a dish called "Fond de mer" with Gigli di Gragnano, Cockles from the Somme bay and Boule de Lille cheese.
Pasta
Boil 4 liters of water with 40 g of coarse salt.
Cook the pasta for 5 min.
Olive.
Mix gently.
| 400 g | Gigli di Gragnano pasta |
| 50 g | Squid ink |
| 40 g | Coarse salt |
Foam
Crush the garlic cloves in a saucepan, pour the milk and cream and add the crushed garlic cloves and the butter.
Bring to the boil and blend.
Strain the preparation through a sieve and keep aside.
| 5 | Garlic cloves from Arleux |
| 50 g | 35% Cream |
| 175 g | Milk |
| 90 g | Butter |
Boule de Lille
Preheat the oven to 180°C.
Grate the "Boule de Lille" cheese with a zester on parchment paper.
Bake for 4 min at 180°C and leave to cool.
Once cooled, break the tile.
| 150 g | Boule de Lille Cheese (Mimolette). |
Cockles
In a sauté pan, cook the cockles with a drizzle of olive oil.
Once the cockles are open, keep them off the heat.
Divide the preparation in two:
- Keep part of the whole cockles.
- De-shell the other part and save the nuts.
| 600 g | Cockles from the Somme Bay. |
Arrange the Gigli di Gragnano in a deep plate. Arrange the whole cockles as well as the cockles. Arrange the pieces of tuile sparingly. Emulsify the garlic-based preparation with an immersion blender, until obtaining a light foam. Gently place the foam on the plate using a spoon.
