Taro Root Paste for The “Shells” from Umami: The Fifth Taste by Pedro Miguel Schiaffino
To make the “shells,” process all the ingredients in a food processor into a smooth paste. Pass them through a fine sieve. Let sit for one night in a cool place. Take the (real) mussel shells and...
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Ingredients
- ¼ cup (60 ml) fish stock
- 1 tsp. squid ink
- 30 small shells
- 8⅔ oz. (250 g) taro root purée
- 1 Tbsp. plus 1 tsp. soy sauce
- 1 Tbsp. plus 2 tsp. parmesan cheese, grated
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