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recipe • PastaFish / Shellfish

Fond de mer

Chef Yohan Pent
Category PastaFish / Shellfish
Persons 4

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.


  • 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


  • 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).


  • 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.