Fresh tagliolini with smoking herring bouillabaisse and sechuan p
For the pasta Incorporate the yolks and salt into the flour and mix to obtain a smooth dough. For the bouillabaisse Fry the peppers, fennel and tomatoes in a non-stick pan with the olive oil for...
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Cooking tools:
- Immersion blender
- Blender
- Fine-mesh sieve
- Kitchen scale
- Nonstick skillet
- Saucepan
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Plate
- Airtight container
Ingredients
- For 4 people
- For the pasta 1 kg of flour
- 30 egg yolks
- salt to taste
- For the bouillabaisse 1 pepper
- 1 bulb of fennel
- 4 vine tomatoes
- 1 star anise
- 1 sprig of tarragon
- 350 g of smoked herrings
- 100 g of chorizo (spicy Spanish sausage)
- For the pepper cubes 300 g of very strongly flavoured vegetable stock
- 3.3 g of agar
- 3 g of ground Sechuan pepper
- For the chorizo stock ½ l of very strongly flavoured vegetable stock
- 150 g of chorizo
- 3 g of soya lecithin
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