Tagliolini, oyster butter, almonds, ‘nduja

DOSES FOR: Per 4 persone

Recipe by chef Riccardo Sculli, Gambero Rosso Reastaurant, one-star Michelin. Published on ItaliaSquisita Magazine n. 47.

Tagliolini, oyster butter, almonds, ‘nduja
  • 300 g oysters Cadoret
  • 50 g Normandy butter
  • 150 g peeled almods

Open the oysters and preserve the meat and water. Heat the butter to 50°C, pour it over the oyster and blend to obtain a smooth and consistent emulsion.

Blend the almond with the oyster water to make a purée.

  • 100 g Calabrian black pork ‘nduja (from Aspromonte)
  • breadcrumbs – use aromatic bread
  • Mustard sprouts

Melt the ‘nduja, mix it with the breadcrumbs to make a crunchy crumble.

Assembly and finishing

Cook the tagliolini (320 g) in boiling water, cream with oyster butter and serve on almond purée. Garnish with the ‘nduja crumble and mustard sprouts.