Seaweed Bucatini
Mussels, Squid, 'Nduja, Ground Pork, Breadcrumbs, Lobster Bottarga, Chives
Chef Jon Nodler of High Street on Hudson | New York
Adapted by StarChefs | FEbruary 2017
INGREDIENTS
Lobster Bottarga:
Yield: 6 to 8 tubes
1 pound lobster roe
13.6 grams fine sea salt
Seaweed Bucatini:
Yield: Twenty-two 3-ounce portions
1.3 kilograms all-purpose flour
100 grams kombu flour (toasted kombu, pulverized in a blender)
10 grams baking soda
6 grams locust bean gum
10 grams vital wheat gluten
1 grams xanthan gum
60 grams egg
9 grams squid ink
Mussels
Yield: 4 servings
2 shallots, minced
2 cloves garlic, minced
Peel of 1 lemon
2 sprigs thyme
1 sprig oregano
1 teaspoon red pepper flakes
1 cup dry white wine
2 pounds mussels, rinsed and de-bearded
To Assemble and Serve:
Yield: 4 servings
¼ cup Mosefund Mangalitsa ’nduja
1 tablespoon ground pork
1 tablespoon minced red onion
¼ cup pork stock
1½ tablespoons olive oil
Salt
Squid, cleaned and thinly sliced
Lemon juice
Breadcrumbs
Thinly sliced green onions
Thinly sliced chives
Finely chopped parsley
METHOD
For the Lobster Bottarga:
In a blender, combine roe and salt; purée. Using acetate sheets, make 1-inch diameter tubes, 6 to 8 inches in length. Cap one end of each tube with plastic wrap, so the roe mixture will not leak out. Pour roe into tubes and cap open end; freeze. Place frozen tubes in air tight bags and poach in boiling water until bright red and cooked through. Shock in an ice bath. When cool, remove tubes from bag and acetate. Dry roe tubes in a 140ºF-dehydrator for 6 hours. The Lobster Bottarga should be firm but shave-able.
For the Seaweed Bucatini:
In a bowl, combine flours, baking soda, bean gum, wheat gluten, and xanthan gum. In a separate bowl, combine remaining ingredients and 405 grams water. Add dry ingredients to a pasta extruder and mix for 1 minute. Stream in wet ingredients and mix 6 minutes. Turn mixer off and check consistency. The dough should look like wet sand. (If the mixture needs more water, incorporate in 20-gram increments.) Mix for 10 to 12 minutes. Turn off mixer and let dough rest 10 minutes. Extrude pasta through a bucatini die. Cut the noodles into 11-inch lengths, forming into 3-ounce coils.
For the Mussels:
In a sauté pan, heat oil and sweat onion and garlic, until onions are translucent. Add lemon peel, thyme, oregano, and red pepper flakes. When aromatic, deglaze with wine, and reduce by two-thirds. Add mussels, stir, cover, and decrease heat to medium. When mussels fully open, drain liquid through a cheesecloth-lined chinois, reserving mussels and liquid separately. Remove Mussels from shells, picking out any remaining grit or debris. Return mussels to cooking liquid; reserve.
To Assemble and Serve:
Bring a large pot of salted water to a boil. In a large sauté pan over medium heat, combine ’njuda, pork, and red onion. Stir as oil is released from ’njuda and re-absorbed by pork and onions. When pork is cooked, onions are soft, and the texture of the mixture resembles roasted sausage, add Mussels, 1 cup reserved mussel liquor, and stock. Drizzle in olive oil. When mixture simmers, remove from heat and season with salt. Drop 4 portions of Seaweed Bucatini into the boiling water and cook for 1 minute and 45 seconds, agitating the noodles after 1 minute to make sure they don’t sticking together. Return pan to a simmer. Drain pasta and add to pan along with squid. Toss vigorously until sauce and oil emulsify and coat the noodles. If more liquid is needed, adjust with water, mussel liquor, or pork stock. Remove from heat, and finish pasta with lemon juice. Among 4 shallow bowl, evenly divide finished pasta, drizzling the pan sauce over the top. Garnish with breadcrumbs, green onions, chives, and parsley. Using a truffle slicer, shave petals of Lobster Bottarga over pasta.
