Seafood 
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.
ingredients
- 300 g oysters Cadoret
- 50 g Normandy butter
- 150 g peeled almods
preparation
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.
ingredients
- 100 g Calabrian black pork ‘nduja (from Aspromonte)
- breadcrumbs – use aromatic bread
- Mustard sprouts
preparation
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.