Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens
Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens
Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens
INSPIRATION
This dish perfectly embodies the essence of and absolute reverence for the raw ingredient, alongside a visceral bond with the Venetian lagoon, harmonizing with contemporary purity. The red mullet (the noble sister of the traditional local seabed mullet) dialogues with the aromatic intensity of saffron (a historic spice traded by Venice with the Orient), and the bold, bitter note of broccoli rabe. Each element here assumes a singular chromatic and gustatory role, wherein the excellence of the pasta accompanies and exalts the salinity of the sea, the spiced sweetness of the saffron, and the vibrant vegetal bitterness of the broccoli rabe.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Pennoni Monograno
Felicetti Senatore Cappelli
The freshest of red rock mullet
Extra virgin olive oil
Salt
Saffron threads
Rib of celery
Carrot
White onion
Dry white wine
Ice
Cold water
Fresh turnip greens
Garlic
320g
8
To taste
To taste
15
1
1
1
1/2 glass
To taste
To taste
400g
1 Clove
FOR THE PASTA
Pennoni Monograno
Felicetti Senatore Cappelli
320g
FOR THE RED MULLET
Ultra-fresh rock mullet
Extra virgin olive oil
Salt
8
As needed
As needed
FOR THE SAFFRON INFUSED BROTH
Bones and heads of the
red mullet, pristine and pure
Saffron threads
Rib of celery
Carrot
White onion
Dry white wine
Ice
Cold water
15
1
1
1
1/2 glass
To taste
To taste
FOR THE VELVET ELIXIR OF TURNIP GREENS
Fresh turnip greens
Garlic
Extra virgin olive oil
Salt
400g
1 Clove
To taste
To taste
CURATION
For the red mullet fillets:
Exquisitely fillet the red mullets, meticulously removing the pin bones with tweezers, and set the pristine fillets aside. Thoroughly rinse the remaining heads and bones under cold running water.For the saffron-infused brodetto:
In a saucepan, gently toast the bones and heads with a whisper of olive oil, alongside roughly chopped celery, carrot, and spring onion. Deglaze the pan with white wine. Once the alcohol has evaporated, cover with ice and cold water. Bring to a boil, skim the impurities, and allow it to reduce over a gentle flame for approximately 20-25 minutes. Filter the liquid to obtain a concentrated fumet. Return to the heat, gently steep the saffron to release its golden essence, and season to taste.For the cream of turnip greens:
Clean the turnip greens, preserving only the most tender leaves. Blanch them in salted boiling water for 3-4 minutes, then immediately plunge them into an ice bath to preserve their vibrant verdant hue. In a pan, briefly sauté them with olive oil and a clove of garlic (to be removed before blending). Puree at maximum speed, adjusted with a drizzle of raw olive oil and a touch of the cooking water if needed, to achieve a smooth and velvety cream.For the pasta:
Cook the pennoni in abundant salted water, draining them while still beautifully al dente.For cooking the red mullets and finishing:
While the pasta parcooks, sear the red mullet fillets skin-side down in a searing-hot pan with a thin veil of oil for 1-2 minutes until the skin turns wonderfully crisp, then turn them for a mere moment with the heat turned off. Toss the pennoni for their final minute directly in the saffron brodetto, allowing them to absorb the rich flavors and take on the golden, imperial hue of the saffron broth.For the presentation:
Select a wide, pristine white plate. Create a geometric and specular canvas by alternating fluid brushstrokes or circles of the vibrant green turnip cream with the golden-yellow saffron reduction from the pasta's cooking. Arrange the pasta in an ordered, almost architectural fashion atop the sauces, alternating them with the crispy fillets of red mullet, placed with their gilded skin facing upward.
INSPIRATION
This dish perfectly embodies the essence of and absolute reverence for the raw ingredient, alongside a visceral bond with the Venetian lagoon, harmonizing with contemporary purity. The red mullet (the noble sister of the traditional local seabed mullet) dialogues with the aromatic intensity of saffron (a historic spice traded by Venice with the Orient), and the bold, bitter note of broccoli rabe. Each element here assumes a singular chromatic and gustatory role, wherein the excellence of the pasta accompanies and exalts the salinity of the sea, the spiced sweetness of the saffron, and the vibrant vegetal bitterness of the broccoli rabe.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Pennoni Monograno
Felicetti Senatore Cappelli
The freshest of red rock mullet
Extra virgin olive oil
Salt
Saffron threads
Rib of celery
Carrot
White onion
Dry white wine
Ice
Cold water
Fresh turnip greens
Garlic
320g
8
To taste
To taste
15
1
1
1
1/2 glass
To taste
To taste
400g
1 Clove
FOR THE PASTA
Pennoni Monograno
Felicetti Senatore Cappelli
320g
FOR THE RED MULLET
Ultra-fresh rock mullet
Extra virgin olive oil
Salt
8
As needed
As needed
FOR THE SAFFRON INFUSED BROTH
Bones and heads of the
red mullet, pristine and pure
Saffron threads
Rib of celery
Carrot
White onion
Dry white wine
Ice
Cold water
15
1
1
1
1/2 glass
To taste
To taste
FOR THE VELVET ELIXIR OF TURNIP GREENS
Fresh turnip greens
Garlic
Extra virgin olive oil
Salt
400g
1 Clove
To taste
To taste
CURATION
For the red mullet fillets:
Exquisitely fillet the red mullets, meticulously removing the pin bones with tweezers, and set the pristine fillets aside. Thoroughly rinse the remaining heads and bones under cold running water.For the saffron-infused brodetto:
In a saucepan, gently toast the bones and heads with a whisper of olive oil, alongside roughly chopped celery, carrot, and spring onion. Deglaze the pan with white wine. Once the alcohol has evaporated, cover with ice and cold water. Bring to a boil, skim the impurities, and allow it to reduce over a gentle flame for approximately 20-25 minutes. Filter the liquid to obtain a concentrated fumet. Return to the heat, gently steep the saffron to release its golden essence, and season to taste.For the cream of turnip greens:
Clean the turnip greens, preserving only the most tender leaves. Blanch them in salted boiling water for 3-4 minutes, then immediately plunge them into an ice bath to preserve their vibrant verdant hue. In a pan, briefly sauté them with olive oil and a clove of garlic (to be removed before blending). Puree at maximum speed, adjusted with a drizzle of raw olive oil and a touch of the cooking water if needed, to achieve a smooth and velvety cream.For the pasta:
Cook the pennoni in abundant salted water, draining them while still beautifully al dente.For cooking the red mullets and finishing:
While the pasta parcooks, sear the red mullet fillets skin-side down in a searing-hot pan with a thin veil of oil for 1-2 minutes until the skin turns wonderfully crisp, then turn them for a mere moment with the heat turned off. Toss the pennoni for their final minute directly in the saffron brodetto, allowing them to absorb the rich flavors and take on the golden, imperial hue of the saffron broth.For the presentation:
Select a wide, pristine white plate. Create a geometric and specular canvas by alternating fluid brushstrokes or circles of the vibrant green turnip cream with the golden-yellow saffron reduction from the pasta's cooking. Arrange the pasta in an ordered, almost architectural fashion atop the sauces, alternating them with the crispy fillets of red mullet, placed with their gilded skin facing upward.
INSPIRATION
This dish perfectly embodies the essence of and absolute reverence for the raw ingredient, alongside a visceral bond with the Venetian lagoon, harmonizing with contemporary purity. The red mullet (the noble sister of the traditional local seabed mullet) dialogues with the aromatic intensity of saffron (a historic spice traded by Venice with the Orient), and the bold, bitter note of broccoli rabe. Each element here assumes a singular chromatic and gustatory role, wherein the excellence of the pasta accompanies and exalts the salinity of the sea, the spiced sweetness of the saffron, and the vibrant vegetal bitterness of the broccoli rabe.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Pennoni Monograno
Felicetti Senatore Cappelli
The freshest of red rock mullet
Extra virgin olive oil
Salt
Saffron threads
Rib of celery
Carrot
White onion
Dry white wine
Ice
Cold water
Fresh turnip greens
Garlic
320g
8
To taste
To taste
15
1
1
1
1/2 glass
To taste
To taste
400g
1 Clove
FOR THE PASTA
Pennoni Monograno
Felicetti Senatore Cappelli
320g
FOR THE RED MULLET
Ultra-fresh rock mullet
Extra virgin olive oil
Salt
8
As needed
As needed
FOR THE SAFFRON INFUSED BROTH
Bones and heads of the
red mullet, pristine and pure
Saffron threads
Rib of celery
Carrot
White onion
Dry white wine
Ice
Cold water
15
1
1
1
1/2 glass
To taste
To taste
FOR THE VELVET ELIXIR OF TURNIP GREENS
Fresh turnip greens
Garlic
Extra virgin olive oil
Salt
400g
1 Clove
To taste
To taste
CURATION
For the red mullet fillets:
Exquisitely fillet the red mullets, meticulously removing the pin bones with tweezers, and set the pristine fillets aside. Thoroughly rinse the remaining heads and bones under cold running water.For the saffron-infused brodetto:
In a saucepan, gently toast the bones and heads with a whisper of olive oil, alongside roughly chopped celery, carrot, and spring onion. Deglaze the pan with white wine. Once the alcohol has evaporated, cover with ice and cold water. Bring to a boil, skim the impurities, and allow it to reduce over a gentle flame for approximately 20-25 minutes. Filter the liquid to obtain a concentrated fumet. Return to the heat, gently steep the saffron to release its golden essence, and season to taste.For the cream of turnip greens:
Clean the turnip greens, preserving only the most tender leaves. Blanch them in salted boiling water for 3-4 minutes, then immediately plunge them into an ice bath to preserve their vibrant verdant hue. In a pan, briefly sauté them with olive oil and a clove of garlic (to be removed before blending). Puree at maximum speed, adjusted with a drizzle of raw olive oil and a touch of the cooking water if needed, to achieve a smooth and velvety cream.For the pasta:
Cook the pennoni in abundant salted water, draining them while still beautifully al dente.For cooking the red mullets and finishing:
While the pasta parcooks, sear the red mullet fillets skin-side down in a searing-hot pan with a thin veil of oil for 1-2 minutes until the skin turns wonderfully crisp, then turn them for a mere moment with the heat turned off. Toss the pennoni for their final minute directly in the saffron brodetto, allowing them to absorb the rich flavors and take on the golden, imperial hue of the saffron broth.For the presentation:
Select a wide, pristine white plate. Create a geometric and specular canvas by alternating fluid brushstrokes or circles of the vibrant green turnip cream with the golden-yellow saffron reduction from the pasta's cooking. Arrange the pasta in an ordered, almost architectural fashion atop the sauces, alternating them with the crispy fillets of red mullet, placed with their gilded skin facing upward.