Pasta, seaweed, bottarga, and buckwheat | Pasquale Laera | Chef Recipes | Reporter Gourmet S.r.l.
Pasta, seaweed, bottarga, and buckwheat | Pasquale Laera
Keywords
- Seaweed
- Bottarga
- |
- Laera
- Pasquale
- Buckwheat
- And buckwheat | Pasquale Laera
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Cooking tools:
- Spice grinder
- Deep-fry thermometer
- Kitchen scale
- Microplane
- Pepper mill
- Oven
- Stove
- Baking sheet
- Parchment paper
- Pot
- Saucepan
- Spider strainer
- Wooden spoon
- Tongs
- Ladle
- Grater
- Plate
- Serving bowl
Ingredients
- 400 g of Pasta Vesuvio
- 50 g of fresh sea lettuce seaweed
- 50 g of fresh sea spaghetti seaweed
- 50 g of fresh kombu seaweed
- 800 ml of fish broth
- 25 g of anchovy butter
- 10 g of tuna bottarga
- 10 g of mullet bottarga
- 5 g of puffed buckwheat
- Parmigiano Reggiano to taste
- Extra virgin olive oil
- Pepper
- Anchovy colatura (colatura di alici)
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