Lacquered Breydel Bacon with Seared Langoustine, Anelli Pasta, Mushrooms and Wild Garlic
This dish brings together the essence of land and sea: langoustines, Breydel bacon, and Anelli pasta in a wild garlic-scented ragout. Every element is precise, every flavor intentional. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
THE BISQUE
Prepare a classic langoustine bisque using roasted langoustine heads, tomato paste, white wine, aromatic vegetables (e.g., carrot, leek, shallot), herbs, and water.
Let simmer gently for 1 hour.
| 2 | Langoustines |
| 1 | Carrot |
| 1 | Leek |
| 1 | Shallot |
| Thyme | |
| Fennel seeds | |
| Bay leaf | |
| 1 tbsp. | Tomato puree |
| 0,5L | White wine |
| 1L | Water |
| Olive oil |
ANELLI PASTA RAGOUT
Cook pasta al dente in salted water.
In a pan, sauté shallot and mushrooms in olive oil until tender.
Add bisque and cream. Let reduce slightly.
Stir in the cooked pasta, mix well, and season to taste with salt and pepper.
| 50g | Anelli pasta |
| 50g | Mushrooms, finely chopped |
| 20g | Shallot, finely chopped |
| 5cl | Bisque |
| 5cl | Heavy cream (40%) |
| To taste | Salt and Pepper |
| Olive oil |
LACQUERED BREYDEL BACON
Mix soy sauce, honey, sushi vinegar, and ketchup into a glaze.
Brush the glaze onto the Breydel bacon.
Bake or torch until caramelized and glossy.
| 2 slices | Breydel bacon |
| 20g | Soy sauce |
| 20g | Honey |
| 20g | Sushi vinegar |
| 20g | Ketchup |
SEARED LANGOUSTINES
Peel the langoustines.
Lightly sear or torch the langoustine tails.
Finish with olive oil, a few drops of lemon juice, and fleur de sel.
| 2 | langoustine tails |
| Olive oil | |
| Lemon Juice | |
| To taste | Fleur de sel |
WILD GARLIC OIL
Blend wild garlic leaves with olive oil until smooth.
Strain if desired for a clear oil.
| 50g | wild garlic leaves |
| 100ml | olive oil |
GARNISHING
Slice the mushroom into very thin slices
Take a few fresh wild garlic leaves to add on top
| 1 | Mushroom |
| Fresh wild garlic leaves |
HOW TO PLATE
Start with a slice of lacquered Breydel bacon.
Place the seared langoustine tail on top or alongside.
Add a base of wild garlic oil on the plate.
Spoon a mound of the pasta ragout over the oil.
Garnish with mushroom slices and wild garlic leaves.
