To prepare your shi drum tartare remove the skin from fish fillets, cut into small pieces and marinate about one hour in extra virgin olive oil, dill and salt. For the cream: cook broccoli rabe 5 minutes in salted boiling water, then dip them in water and ice and blend with oil, salt and pepper. Place your pasta on the cream and stuff Cuore with tartare. You can use a slightly blanched courgette ribbon (leave it crunchy!) and some pea sprouts to decorate your dish.