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Torpedo ramen – Italy at the table

THECatfish, a fish of oriental origin introduced into Italian waters with devastating effects on the native fish population, becomes the main ingredient of traditional Japanese soup, revisited by the creativity of Marco Sacco (member of Euro-Toques Italia), chef two Michelin stars from Il Piccolo Lago di Verbania (Vco) in the name of contamination of flavors and cultures.

For the marinated and smoked catfish:
• 600 grams of torpedo belly
• 300 grams of coarse salt
• 200 grams of granulated sugar
• 2 bay leaves
• 300 grams of pork lard
• 1 clove of garlic
• 5 peppercorns

For the noodles:
• 487.5 grams of Manitoba flour
• 56.2 g Buratto flour
• 56.2 grams of rice flour
• 281 grams of water
• 0.75 g of potassium carbonate
• 5.25 g sodium carbonate
• 5.62 g of salt

For the Oriental Lake broth:
• 10 kg mixed lake fish bones (pike/carp/tench/whitefish/trout) – avoid sticky fish like eel
• 300 grams of white wine
• 300 grams of fennel
• 300 g of white celery
• 300 g of white onion
• 50 grams of fennel seeds
• 25 g black peppercorns
• 12 grams of bay leaf
• 38 g fine salt
• 135 grams of miso rice
• 38 gr of dried lemongrass

For the quail eggs:
• 10 quail eggs
• 500 grams of water

For the sea lettuce:
• 150 g of sea lettuce

For the grilled lettuce:
• 60 gr of small grilled lettuce

The good life


For the marinated and smoked torpedo belly:
Marinate the previously cleaned catfish belly in salt and sugar for 4 to 6 hours. Then rinse off the marinade, dry well and smoke for 40-60 minutes (depending on size) with beech wood. Melt the lard in a pot at 60° with all the aromas, keep the whole thing steeped for 15 minutes. In the same pot, place the torpedo and bring everything back to the fire. Proceed over low heat until the torpedo becomes white, translucent. Remove the torpedo and lard from the pan separately and once cooled, store them in the vacuum bag. Leave to rest overnight in the refrigerator before using.

For the noodles:
Mix all the ingredients together and put them under vacuum once they have a homogeneous consistency. Before working it, it must be left to rest for at least one night in the refrigerator. Bring the pasta to room temperature before use, letting it rest for a few hours. Roll out the dough, making pleats 4-5 times, until firm. Pull to desired thickness and die cut. Store the spread with re-molded semolina and rice flour, or freeze already in the form of a nest.

For the Oriental Lake broth:
Clean and drain the bones under running water. Roast in the oven at 200° for 30 minutes, convection 5, 0% humidity. Combine all the bones in a large pot, degrease the baking sheets and deglaze with the white wine. Add the deglazing, fennel, celery, onion, fennel seeds, pepper, bay leaf and salt to the pan with the bones. Cover with water and cook for 90 minutes. Leave to infuse for another 90 minutes. Drain and strain through cheesecloth with the rice miso inside. Reduce the resulting broth to 30 l. Freeze and clarify cold. Add lemongrass, ginger, chilli, kefir and garlic to the clarified broth. Infuse at 72° for 12-15 minutes. Strain through cotton cheesecloth and freeze.

For the quail egg:
Bring water to a boil in a saucepan, immerse the eggs in it (previously left at room temperature) for 2 and a half minutes. Cool in water and ice. Peel them carefully, taking care not to damage them and keep 2% salted water in the refrigerator.

For the sea lettuce:
Keep the lettuce under running water with a sieve until it gets the right flavor. Dry well and hang to dry.

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