Vermicelli | duck | fennel
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.
Enrico Grillo from the Restaurant Trippini in Italy, created a dish with Vermicelli di Gragnano, Duck and Fennel.
"The dish represents my idea of cuisine linked to the territory, which is expressed in the two main techniques present: smoking and fermentation."
Smoked butter
Smoke the butter with olive wood and let it rest for at least 5 hours.
| 100 g | Smoked butter |
Duck breast
Cook the duck breast in a pan, first on the skin side, add the smoked butter and fresh wild fennel.
Let it rest and cut it into thin slices.
| 1 | Duck breast |
Duck broth
Make a broth with the duck bones and some vegetables (carrots, onion, celery).
Use it to finish cooking the pasta, like a risotto.
| Duck broth |
Fermented fennel
Make a brunoise with the fermented fennel by mixing the liquid part of the fermentation with the duck broth.
| 200g | Fermented fennel |
Burnt onion
Cook the onion in the oven until burning it, then let it cool down.
Make a powder from it with a blender.
| 1 | Burnt onion |
Vermicelli
Cook the vermicelli in hot salted water for half the cooking time, then finish them in a pan with the duck broth.
Cream the pasta with some Parmesan cheese and some of the smoked butter.
| 320g | Vermicelli di Gragnano pasta |
On a plain dish, add the sauce obtained mixing the broth and the fermentation liquid, then lay the vermicelli on top of it. Put the sliced duck breast on the sides and the burnt onion powder on top. Finish the plate by adding the fennel brunoise.
