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MARFUGA recipes

Fusillone with Almond and Sea Urchin Cream, Cuttlefish and Parsley

Gianluca Renzi – Chef Executive

Ingredients for 4 servings

 

• 400 grams Fusillone pasta
• 400 grams sea urchin
• 1 large cuttlefish
• 1 bunch of parsley
• 1 head of garlic
• 1 bunch of basil
• 1 lemon
• TRACE BIO extra virgin olive oil to taste
• 1 pinch chilli powder
• 500 grams clams
• 100 milliliters white wine
• 300 grams blanched almonds
• 20 grams cuttlefish ink

STEPS

1. Open the clams: Open the 500 gr clams in a pan with a clove of garlic from 1 head of garlic and the parsley stalks from 1 bunch of parsley. Deglaze with 100 milliliters white wine and cook until the clams open. Strain the cooking liquid through a fine sieve and set aside.

2. Make the parsley cream: Bring a pot of water to the boil and blanch the parsley leaves from 1 bunch of parsley briefly. Blend the leaves with a drizzle of TRACE BIO extra virgin olive oil, salt, and a little of the cooking water until a smooth cream forms.

3. Make the almond and sea urchin cream: Open and clean the 400 gr sea urchins. Blend the 300 gr blanched almonds together with the sea urchins, then emulsify with TRACE BIO extra virgin olive oil and a little water until smooth and creamy.

4. Cook the cuttlefish: Clean the 1 large cuttlefish, cut into small squares, and sear quickly in a hot pan.

5. Cook the pasta: Cook the 400 gr Fusillone pasta in plenty of salted boiling water for half the indicated cooking time. Finish cooking risotto-style, gradually adding the reserved clam cooking liquid. Complete with a drizzle of TRACE BIO extra virgin olive oil, 1 pinch chilli powder, and grated zest from 1 lemon.

6. Plate and serve: Spread the almond and sea urchin cream as a base on the plate, add drops of the parsley cream and the 20 gr cuttlefish ink. Place the pasta on top, garnish with basil leaves from 1 bunch of basil and the cuttlefish pieces. Finish with a drizzle of TRACE BIO at the very end of plating.

NOTES
TRACE BIO extra virgin olive oil should be used to taste throughout the recipe and as a final drizzle at plating for maximum aroma and flavour.

THE CHEF

Gianluca Renzi, born in 1989, is a renowned Italian chef with a distinguished career in the international culinary scene. He currently leads the kitchen of the prestigious restaurant Le Cattedrali Cannavacciuolo in Asti, a venue opened in January 2024 which, by November of the same year, was awarded a Michelin star.

His passion for cooking began at a young age, leading him to start his career at the acclaimed three-Michelin-star restaurant La Pergola, where he worked alongside Chef Heinz Beck for about ten years, eventually becoming Chef de Cuisine. He later headed the Castello di Fighine by Heinz Beck restaurant in Tuscany, maintaining its Michelin star for four consecutive years and overseeing numerous international gastronomic events. His experience continued at I Portici restaurant in Bologna, where he retained its Michelin star for three years and earned several important accolades from major food guides, significantly contributing to the restaurant’s increased popularity.

Throughout his career, Renzi has held key positions in world-renowned restaurants including Attimi by Heinz Beck in Milan, Social by Heinz Beck at the Waldorf Astoria Palm Jumeirah, and Apsleys by Heinz Beck in London, as well as important roles as sous chef and chef de partie at La Pergola in Rome.

Gianluca Renzi trained at the IPSSEOA Ranieri Antonelli Costaggini in Rieti.

His culinary philosophy combines technical excellence, creativity, and strong managerial skills, aiming to elevate every dining experience and contribute to the prestige and success of the establishments he leads.

Le Cattedrali Relais

THE CHEF

Gianluca Renzi, born in 1989, is a renowned Italian chef with a distinguished career in the international culinary scene. He currently leads the kitchen of the prestigious restaurant Le Cattedrali Cannavacciuolo in Asti, a venue opened in January 2024 which, by November of the same year, was awarded a Michelin star.

His passion for cooking began at a young age, leading him to start his career at the acclaimed three-Michelin-star restaurant La Pergola, where he worked alongside Chef Heinz Beck for about ten years, eventually becoming Chef de Cuisine. He later headed the Castello di Fighine by Heinz Beck restaurant in Tuscany, maintaining its Michelin star for four consecutive years and overseeing numerous international gastronomic events. His experience continued at I Portici restaurant in Bologna, where he retained its Michelin star for three years and earned several important accolades from major food guides, significantly contributing to the restaurant’s increased popularity.

Throughout his career, Renzi has held key positions in world-renowned restaurants including Attimi by Heinz Beck in Milan, Social by Heinz Beck at the Waldorf Astoria Palm Jumeirah, and Apsleys by Heinz Beck in London, as well as important roles as sous chef and chef de partie at La Pergola in Rome.

Gianluca Renzi trained at the IPSSEOA Ranieri Antonelli Costaggini in Rieti.

His culinary philosophy combines technical excellence, creativity, and strong managerial skills, aiming to elevate every dining experience and contribute to the prestige and success of the establishments he leads.

Le Cattedrali Relais