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Vivian Varese is an award-winning celebrity chef who set up the immensely popular Alice Ristorante in the heart of Milan’s eating district. This dish, called ‘Iris’, has been plucked straight from this Michelin starred restaurant’s menu and reveals just how creative and imaginative cooking can be.

Serves 4

Ingredients
For the green rocket pasta:
50g of rocket
100g of 00 flour

For the pink beetroot pasta:
50g of beetroot juice
100g of 00 flour

For the brown chocolate pasta:
6g of cocoa powder
4g of liquorice powder
100g of 00 flour
10g of water
35g of egg white

For the red tomato pasta:
50g of tomato paste
100g of 00 flour

For the yellow saffron pasta:
1g of saffron
5g of water
45g of egg yolk
100g of 00 flour

For the white egg pasta:
50g of egg white
100g of 00 flour

For the Italian fish stew:
150g of cod
100g of gurnard
100g of rock fish, or red fish
100g of fish bones
60g of extra virgin olive oil, plus extra for frying
1 garlic clove
40g of white wine
30g of tomato paste
50g of plum tomatoes, roughly chopped
1.5l water
20g of rice

For the shellfish mousse:
100ml of shellfish stock
25g of dried albumen

For the steamed fish:
100g of prawns, chopped into 2cm pieces
100g of monkfish, chopped into 2cm pieces
100g of rock fish, or red fish, chopped into 2cm pieces
100g of cod, chopped into 2cm pieces
120g of extra virgin olive oil
1 pinch of salt

To serve:
100g of broccoli rabe
1 garlic clove
1 dash of extra virgin olive oil

Method
1 To make the fish stew, begin by making a stock. Add the oil to a large pan set over a medium heat. Sauté the garlic for a few minutes to infuse then add the fish bones. Turn the heat up high and cook for a few minutes before deglazing the pan with the wine.
2 Stir in the tomato paste and chopped tomatoes, cook for a few minutes then cover with the water. Leave to simmer for 1 hour, stirring occasionally.
3 While simmering, make each individual coloured pasta. Start with the rocket – bring a small pan of water to the boil and blanch the rocket for 2 minutes. Refresh in a bowl of iced water and blitz with a hand blender to create a smooth purée.
4 Combine the purée with the flour, mixing together then kneading to form a smooth ball of dough. Wrap in cling film and chill in the fridge until required.
5 For the beetroot pasta, mix the beetroot juice into the flour and knead to form a smooth dough. Wrap in cling film and reserve in the fridge.
6 For the chocolate pasta, mix the cocoa and liquorice powders into the flour until evenly dispersed. Add in the water and egg white and knead to form a smooth dough. Wrap in cling film and reserve in the fridge.
7 Knead the tomato paste into the flour for the red pasta. When smooth, wrap in cling film and reserve in the fridge.
8 For the saffron pasta, soak the saffron threads in the water for a few minutes to allow the colour to come out. Strain the yellow water through a fine sieve to remove the threads then mix with the flour and egg yolk to create a dough. Knead until smooth, wrap in cling film then reserve in the fridge.
9 Lastly for the white pasta, combine the egg white with the flour, kneading until smooth. Wrap in cling film and reserve in the fridge with the other doughs.
10 When the stock is ready, pass through a fine sieve into a clean pan and place back on the heat. Heat a large frying pan with a little oil and add the fish fillets, frying for a few minutes on each side until cooked through.
11 Add the cooked fish to the pan with the stock and simmer for another 20 minutes. During the last 5 minutes place the rice in a clean frying pan and toast over a gentle heat for a few minutes. Add to the fish and stock and continue to cook, stirring regularly until the rice is cooked through (about 20 minutes).
12 While cooking, make the shellfish mousse. Combine the stock and albumen in a jug then pour into a siphon gun set with 2 gas charges. Reserve until ready to serve.
13 Blend the contents of the stock pan together with a hand blender to create a thick, smooth cream. Keep warm until ready to serve.
14 Remove the chilled pasta doughs from the fridge. Roughly flatten each dough and cut into 1cm cubes. Mix together the different coloured cubes to form an irregular pattern, bringing together gently by hand.
15 Roll the multi-coloured dough through a pasta machine, decreasing the thickness setting each time to create a large, thin sheet. Cut out 4 discs of 8cm diameter and 4 discs of 10cm diameter from the sheet. Place on a flat tray between pieces of greaseproof paper and reserve in the fridge.
16 Preheat a water bath to 58°C.
17 Place the chopped prawns and fish in a vacuum bag with the oil and pinch of salt. Seal then cook in the water bath for 4 minutes.
18 Place a skillet or frying pan over a medium heat and sauté the broccoli with a little oil and garlic. Remove the garlic before serving.
19 Bring a large pan of salted water to the boil and cook the pasta discs for a few minutes, or until tender, then drain and brush over a little extra oil to stop them sticking.
20 To serve, place a 10cm pasta disc on each serving plate and top with a ladle of the blended fish stew, spreading it out across the pasta. Remove the steamed fish from the vacuum bag and divide between the plates. Top with the broccoli.
21 Siphon over the shellfish mousse to cover then top everything with a final 8cm disc of pasta. Serve immediately.

Viviana Varese recipe courtesy of Great British Chefs. Click here for more details.

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