Corvina Gragnano Trofie dei Campi
An exclusive trofie pasta recipe prepared by chef Alain Alders with Trofie di Gragnano, corvina fillets and mussel foam: a pasta dish you can't miss.
02 November, 2015
serves for
8
total time
0
HR
45
MIN
ingredients
Trofie
250 g, di Gragnano
Corvina fillet
1 kg
Artichoke
10 mini, cooked
Chorizo oil
1 dl
Spring onion
1, finely sliced
Fennel
1/3, julienne
Sage
10 leaves, fried
mussel foam
1 dl
Chorizo
100 g
Sunflower oil
2 dl
mussels
250
White wine
1 cup
Shallot
100 g, finely sliced
Garlic
12 g
Carrot
20 g
Celeriac
50 g
Leek
50 g
pernod
10 g
crème fraiche
25 g
Smoked butter
25 g
Preparation
For the Chorizo Oil
Pull the chorizo in sunflower oil 2 hours at 45°C, the oil strainer.
For the Mussels Foam
Boil the mussels in white wine, shallot, garlic, carrot, celeriac and leek.
Pass the transfer moisture flavored with Pernod to assemble with crème fraiche and smoked butter.
Bake the corvina to skin and cook it after ion the oven.
Boil the Trofie di Gragnano pasta following the operating instructions and bring to taste with salt and pepper butter.
Preheat boiled and halved mini artichoke in poultry broth with butter and salt and pepper.
Foam mussel juice and serve only the foam.
