Claudio Mengoni’s Calamarata with Redfish, Broccoli and Tarragon

Ingredients

For the Pasta

• 150g half paccheri
• 20 scorpion fish fillets cleaned with oil, salt and lemon (5 pieces per garnish portion)
• 100g of redfish bisque (see below)
• julienne tarragon
• 100g broccoli cream (see below)
• 4 pcs blanched broccoli
• 4 pcs cherry tomato confit in wedges
• 20g garlic bread

For the Sicilian Broccoli Cream

• 15g extra virgin oil
• crushed garlic clove
• 10g julienne shallots
• a few spinach leaves
• 150g broccoli (only the green part)

For the Redfish Bisque

• 1kg scorpion fish bones
• 50g olive oil
• 50g celery
• 50g carrot
• 25g shallots
• 2 crushed garlic cloves
• 5 grains white pepper
• thyme leaves to taste
• 1 bay leaf
• 1 spoon tomato concentrate
• 250g cherry tomatoes
• 250g ‘ramato’ tomato
• 0.5kg tomato sauce
• white wine
• potatoes
• ice

Method

For the Redfish Bisque

1. Toast the fish bones in the oven.
2. Brown the vegetables with garlic, thyme, bay leaf and pepper, then blend with the white wine.
3. Add the concentrate and tomatoes and allow to evaporate, then add the tomato puree.
4. Finally, add the stock and the ice.
5. Add grated potatoes and blanch for 2/3 hours.
6. Pass through a chinois and leave to separate.

For the Broccoli Cream

1. Boil the broccoli and spinach in salted water for 5-7 minutes, then cool in water and ice.
2. Brown the shallot, garlic, oil and chilli pepper. Add pre-boiled vegetables and the remaining ingredients and allow to cook until thickened.

For the Pasta:

1. Cook the pasta until al dente and add it to the bisque.
2. To plate, place the broccoli cream on the bottom of the plate. Lay the paccheri one inside the other and garnish with the cubes of redfish, the confit cherry tomatoes, the thyme leaves, the broccoli tops and the garlic breadcrumbs.

Recipe courtesy of Claudio Mengoni of Michelin-starred Borgo San Jacopo.