Sopressini
Smoked Mussels, Pimentón, Peroni, Cilantro Macho
Chefs Angie Rito and Scott Tacinelli of Don Angie | New York
Adapted by StarChefs | February 2019
INGREDIENTS:
Mussels:
Yield: 25 servings
1 cup olive oil
4 heads garlic, halved
2 dried Calabrian chiles, halved
1 bunch cilantro, coarsely chopped
10 pounds mussels, washed
1 bottle Peroni beer
1 gallon chicken stock
Smoked Paprika Pasta:
Yield: 16 servings
750 grams durum flour
750 grams 00 flour
3 tablespoons semolina
66 grams tomato powder
18 grams smoked paprika
360 grams egg yolks
12 eggs
Smoked Paprika Oil:
Yield: 40 servings
1.2 kilograms soybean oil
225 grams tomato powder
225 grams smoked paprika
30 grams Calabrian chile paste
90 grams sriracha
Cilantro Breadcrumbs:
Yield: 30 servings
235 grams butter
80 grams olive oil
70 grams garlic cloves, skins on, smashed
Black pepper
50 grams cilantro, coarsely chopped
370 grams breadcrumbs
7 grams salt
30 grams microplaned parmesan
Zest of 1 lime
Lime Butter:
Yield: 16 servings
2 pounds butter, cubed and tempered
200 grams lime juice
130 grams sugar
65 grams sriracha
15 grams colatura
45 grams salt
4 grams lime zest
To Assemble and Serve:
Yield: 1 serving
Salt
1 tablespoon lime juice
Sugar
3 tablespoons olive oil
2 cloves garlic, sliced thinly against the grain
¼ teaspoon dried cilantro
¼ teaspoon dried oregano
1 pinch red pepper flakes
3 shishito peppers, charred and sliced against the grain
½ ounce butter
Cilantro macho pluches
METHOD:
For the Mussels:
In a large rondeau, heat oil and cook garlic and chiles for a few minutes, stirring constantly, until golden and fragrant. Carefully add cilantro (oil will pop) and fry 10 seconds. Add mussels and beer. When mussels open, remove from rondeau, reserving the liquid. Spread mussels out in a perforated hotel pan set over a deep hotel pan, top with ice, and place in refrigerator to cool. Add chicken stock to the mussel cooking liquid. Bring to a simmer and cook 10 minutes. Strain through a chinois and cool. When mussels are cold, remove from shells, and clean one by one to remove beards.
Smoked Paprika Pasta:
In a stand mixer fitted with a hook, combine flours, semolina, tomato powder, and smoked paprika. Slowly mix in yolks and whole eggs, one by one, and until dough is homogeneous. Sheet pasta to desired thickness and cut sheets into 2-inch squares. Form sopressini by gathering opposite edges of pasta together and sticking them to each other, then repeating with the remaining free edges; freeze.
For the Smoked Paprika Oil:
In a blender, combine oil, tomato powder, paprika, and chile paste. Blend until oil becomes hot. Pass mixture through a coffee filter. Return strained oil to blender, add sriracha, and blend on high until emulsified; refrigerate. Shake well before using.
For the Cilantro Breadcrumbs:
For even browning, heat two sauté pans over medium heat. Divide butter, olive oil, garlic, and pepper evenly among the pans. Cook until garlic starts to turn golden. Add cilantro to each pan and fry until it turns dark green. Add breadcrumbs and salt. Toss continuously until crumbs turn gold. Add parmesan and lime zest and toss to combine. Cool on a paper towel-lined half-sheet tray.
For the Lime Butter:
In a food processor, process to combine all ingredients.
To Assemble and Serve:
Bring a large pot of salted water to a boil. In a small pot over medium flame, heat 8 Mussels in 3 tablespoons Smoked Paprika Oil. Season with lime juice, salt, and sugar. In a large sauté pan over medium flame, combine olive oil, garlic, cilantro, oregano, and pepper flakes. Cook until garlic starts to brown. Add 1¼ cups fortified Mussels cooking liquid; reduce by half. Cook 14 pieces Smoked Paprika Sopressini in boiling water for 2 minutes. Add the pasta to the sauté pan. Cook over medium-high heat until stock thickens and coats pasta. Add shishitos and 2 tablespoons Lime Butter and toss to coat. Add regular butter and season with salt. Spoon the pasta into a serving bowl and top with the Mussels. Sprinkle 2 tablespoons Cilantro Breadcrumbs on top. Finish with cilantro macho.
