INSPIRATION
The dish is born of a simple, deeply maritime memory: boat trips with my father, the shoreline, the perfume of mussels—a fruit of the sea bound to my native land.
I wished to reinterpret the traditional impepata of mussels, starting from its essential ingredients, seeking to preserve its immediacy and gustatory power, yet transforming it into a novel creation, more elevated in both form and scholastic technique.
Thus, the bread is transfigured into a delicate pasta Bottone; the garlic becomes a fermented emulsion, both light and profound; long pepper imparts a distinct aromatic cadence, almost spiced, with whispers of cinnamon. Upon the finale, lemon juice and a finely minced parsley coat each button like a living memory of the traditional impepata: simple, direct, and incision-sharp.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Type 0 flour
Grated stale bread
Egg yolk
Egg white
Water
Pepper
Salt
Whole eggs
Garlic cloves
Lemon juice
Champagne vinegar
Seed oil
Mussels
Parsley stalks
Extra virgin olive oil
Sparkling water
400 g
100 g
140 g
55 g
40 g
To taste
10 g and to taste
2
2
10 g and to taste
10 g
20 g
400 g
To taste
To taste
To taste
FOR THE CREATION OF THE FRESH PASTA
Flour Type 0
Grate of stale, rustic bread
Egg yolk
Egg white
Water
Pepper
Salt
400 g
100 g
120 g
55 g
40 g
To taste
To taste
FOR THE CREATION OF THE STUFFING
Whole eggs
Egg yolk
Garlic cloves
Lemon juice
Salt
Champagne vinegar
Seed oil
2
20 g
2
10 g
10 g
10 g
20 g
FOR THE CREATION OF THE MUSSEL VINAIGRETTE
Mussels
Parsley stalks
Extra virgin olive oil
Lemon
Pepper
Sparkling water
400 g
To taste
To taste
To taste
To taste
To taste
FOR THE FINAL COMPOSITION OF THE DISH
Salted water
Nectar of the mussels
Pepper
Extra virgin olive oil
Q.b.
Q.b.
Q.b.
Q.b.
CURATION
For the creation of the fresh pasta:
Knead the ingredients with devotion until a supple, harmonious dough is born. Grant it repose for no less than two hours within the chill of the refrigerator.For the creation of the filling:
Deprive the garlic of its inner soul and blanch it. With the aid of an immersion blender, whip all the elements together, drizzling the oil in a slender thread, until a firm and majestic emulsion is achieved.
For the creation of the mussel vinaigrette:Strip away the byssus threads and any impurities clinging to the shell, then, within a pan, coax the mussels to bloom open, splashing them with ice-cold sparkling water. This thermal shock and the gentle touch of carbon dioxide shall whisper them open with ease. Shuck them, preserving the most exquisite specimens intact to adorn the finished plates. With the remaining mussels, fashion a finely hand-minced battuto with the stroke of a knife, marrying it with parsley, a precious few drops of the bivalves' nectar, extra virgin olive oil, a whisper of lemon, and pepper.
For the final composition of the dish:
Roll the pasta sheet exceedingly thin, arrange the filling, seal with care, and stamp out the bottoni, gently coaxing all air from the pocket of dough. Poach the Bottoni in salted water, then toss them gracefully in a pan with the mussel broth, pepper, and extra virgin olive oil. Arrange them upon the plate, napping them elegantly with the mussel vinaigrette and the whole shellfish kept in reserve.
INSPIRATION
The dish is born of a simple, deeply maritime memory: boat trips with my father, the shoreline, the perfume of mussels—a fruit of the sea bound to my native land.
I wished to reinterpret the traditional impepata of mussels, starting from its essential ingredients, seeking to preserve its immediacy and gustatory power, yet transforming it into a novel creation, more elevated in both form and scholastic technique.
Thus, the bread is transfigured into a delicate pasta Bottone; the garlic becomes a fermented emulsion, both light and profound; long pepper imparts a distinct aromatic cadence, almost spiced, with whispers of cinnamon. Upon the finale, lemon juice and a finely minced parsley coat each button like a living memory of the traditional impepata: simple, direct, and incision-sharp.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Type 0 flour
Grated stale bread
Egg yolk
Egg white
Water
Pepper
Salt
Whole eggs
Garlic cloves
Lemon juice
Champagne vinegar
Seed oil
Mussels
Parsley stalks
Extra virgin olive oil
Sparkling water
400 g
100 g
140 g
55 g
40 g
To taste
10 g and to taste
2
2
10 g and to taste
10 g
20 g
400 g
To taste
To taste
To taste
FOR THE CREATION OF THE FRESH PASTA
Flour Type 0
Grate of stale, rustic bread
Egg yolk
Egg white
Water
Pepper
Salt
400 g
100 g
120 g
55 g
40 g
To taste
To taste
FOR THE CREATION OF THE STUFFING
Whole eggs
Egg yolk
Garlic cloves
Lemon juice
Salt
Champagne vinegar
Seed oil
2
20 g
2
10 g
10 g
10 g
20 g
FOR THE CREATION OF THE MUSSEL VINAIGRETTE
Mussels
Parsley stalks
Extra virgin olive oil
Lemon
Pepper
Sparkling water
400 g
To taste
To taste
To taste
To taste
To taste
FOR THE FINAL COMPOSITION OF THE DISH
Salted water
Nectar of the mussels
Pepper
Extra virgin olive oil
Q.b.
Q.b.
Q.b.
Q.b.
CURATION
For the creation of the fresh pasta:
Knead the ingredients with devotion until a supple, harmonious dough is born. Grant it repose for no less than two hours within the chill of the refrigerator.For the creation of the filling:
Deprive the garlic of its inner soul and blanch it. With the aid of an immersion blender, whip all the elements together, drizzling the oil in a slender thread, until a firm and majestic emulsion is achieved.
For the creation of the mussel vinaigrette:Strip away the byssus threads and any impurities clinging to the shell, then, within a pan, coax the mussels to bloom open, splashing them with ice-cold sparkling water. This thermal shock and the gentle touch of carbon dioxide shall whisper them open with ease. Shuck them, preserving the most exquisite specimens intact to adorn the finished plates. With the remaining mussels, fashion a finely hand-minced battuto with the stroke of a knife, marrying it with parsley, a precious few drops of the bivalves' nectar, extra virgin olive oil, a whisper of lemon, and pepper.
For the final composition of the dish:
Roll the pasta sheet exceedingly thin, arrange the filling, seal with care, and stamp out the bottoni, gently coaxing all air from the pocket of dough. Poach the Bottoni in salted water, then toss them gracefully in a pan with the mussel broth, pepper, and extra virgin olive oil. Arrange them upon the plate, napping them elegantly with the mussel vinaigrette and the whole shellfish kept in reserve.
INSPIRATION
The dish is born of a simple, deeply maritime memory: boat trips with my father, the shoreline, the perfume of mussels—a fruit of the sea bound to my native land.
I wished to reinterpret the traditional impepata of mussels, starting from its essential ingredients, seeking to preserve its immediacy and gustatory power, yet transforming it into a novel creation, more elevated in both form and scholastic technique.
Thus, the bread is transfigured into a delicate pasta Bottone; the garlic becomes a fermented emulsion, both light and profound; long pepper imparts a distinct aromatic cadence, almost spiced, with whispers of cinnamon. Upon the finale, lemon juice and a finely minced parsley coat each button like a living memory of the traditional impepata: simple, direct, and incision-sharp.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Type 0 flour
Grated stale bread
Egg yolk
Egg white
Water
Pepper
Salt
Whole eggs
Garlic cloves
Lemon juice
Champagne vinegar
Seed oil
Mussels
Parsley stalks
Extra virgin olive oil
Sparkling water
400 g
100 g
140 g
55 g
40 g
To taste
10 g and to taste
2
2
10 g and to taste
10 g
20 g
400 g
To taste
To taste
To taste
FOR THE CREATION OF THE FRESH PASTA
Flour Type 0
Grate of stale, rustic bread
Egg yolk
Egg white
Water
Pepper
Salt
400 g
100 g
120 g
55 g
40 g
To taste
To taste
FOR THE CREATION OF THE STUFFING
Whole eggs
Egg yolk
Garlic cloves
Lemon juice
Salt
Champagne vinegar
Seed oil
2
20 g
2
10 g
10 g
10 g
20 g
FOR THE CREATION OF THE MUSSEL VINAIGRETTE
Mussels
Parsley stalks
Extra virgin olive oil
Lemon
Pepper
Sparkling water
400 g
To taste
To taste
To taste
To taste
To taste
FOR THE FINAL COMPOSITION OF THE DISH
Salted water
Nectar of the mussels
Pepper
Extra virgin olive oil
Q.b.
Q.b.
Q.b.
Q.b.
CURATION
For the creation of the fresh pasta:
Knead the ingredients with devotion until a supple, harmonious dough is born. Grant it repose for no less than two hours within the chill of the refrigerator.For the creation of the filling:
Deprive the garlic of its inner soul and blanch it. With the aid of an immersion blender, whip all the elements together, drizzling the oil in a slender thread, until a firm and majestic emulsion is achieved.
For the creation of the mussel vinaigrette:Strip away the byssus threads and any impurities clinging to the shell, then, within a pan, coax the mussels to bloom open, splashing them with ice-cold sparkling water. This thermal shock and the gentle touch of carbon dioxide shall whisper them open with ease. Shuck them, preserving the most exquisite specimens intact to adorn the finished plates. With the remaining mussels, fashion a finely hand-minced battuto with the stroke of a knife, marrying it with parsley, a precious few drops of the bivalves' nectar, extra virgin olive oil, a whisper of lemon, and pepper.
For the final composition of the dish:
Roll the pasta sheet exceedingly thin, arrange the filling, seal with care, and stamp out the bottoni, gently coaxing all air from the pocket of dough. Poach the Bottoni in salted water, then toss them gracefully in a pan with the mussel broth, pepper, and extra virgin olive oil. Arrange them upon the plate, napping them elegantly with the mussel vinaigrette and the whole shellfish kept in reserve.