Zuppa di Pesce: Originale (Bouillabaisse) vs Gourmet (Pasta) dello chef Philippe Léveillé

Philippe Léveillé is a truly one-of-a-kind chef: a Breton from Nantes, after several experiences in great restaurants around the world, he found his gastronomic homeland on the outskirts of Brescia, becoming the first French chef to receive two Michelin stars in Italy. Inside Miramonti l'altro, Léveillé carries on a cuisine made of technique, memory and contaminations where French and Italian culture give life to original dishes, at the same time new and familiar, like his classic Paccheri alla Bouillabaisse. A dish in which he fuses the most famous French fish soup, widespread in Marseille and throughout Provence, with the Italian "first course" par excellence, pasta. In collaboration with Monograno Felicetti https://www.felicetti.it/it/shop-past... INGREDIENTS Classic Bouillabaisse 2kg "seasonal fish" Potatoes 250 g Tomato pulp 500 g p Saffron 5 g Smoked paprika 20 g Cpolee 2 Half a head of garlic salt to taste pepper to taste oil to taste Fennel to taste Pastis 15 ml Fish broth to taste Mixed bunch of marjoram, oregano 15 g Bread 300 g Paccheri alla Bouillabaisse Paccheri Monograno Felicetti 150 g "Seasonal fish" 2 kg Fish broth 500 g 4 Shallots 4 Tomato paste 1 tablespoon EVO oil to taste Salt to taste Pepper to taste Saffron 10 g Smoked paprika 20 g 1 Mariage de piece 10 g Onion 1 Vegetable broth 300 g Garlic cloves 2 Oregano and marjoram 50 g Butter 50 g Whipped butter 50 g Lemon to taste 1 Cream 100 ml Parsley oil to taste Find out more about the special offer Agnelli x ItaliaSquisita, you have until March 24th: https://shop.vertical.it/en/ Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us on:   / 147031685608     / italiasquisita     / italiasquisita   Contact us: [email protected]