Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe

Luigi Taglienti

INGREDIENTS

For 4 people

The pasta
160 g Gragnano Gerardo di Nola macaroni
30 g of anchovy "colatura"
15 g of candied Cervo lemon rind
4 cl of Taggisaca extra virgin olive oil
2 l of unsalted boiling water
1 clove of Vessalico garlic with the skin on

The Pigna beans
100 g of dried Pigna beans soaked in 500 ml of cold water
2 l of cooking water flavoured with 50 g of carot, 40 g of onion, 35 g of celery
35 g of salt
15 g parsley stalks
2 g of Jamaican pepper

Piedmont "fassona" tripe
120 g of oesophagus
1.5 l salted boiling water (30 g salt/litre)

 

 

METHOD

The pasta
Cook the macaroni in a deep pan full of boiling water for 10 minutes. Darin them and place them gently in a frying pan with oil flavoured with the fresh garlic, add the lemon rind, the anchovy "colatura" and cook for another 2 minutes.

The Pigna beans
Cook the beans in a shallow pan on a low heat for 45 minutes, keeping them firm in the centre.

Piedmont "fassona" tripe
Scald the oesophagus in the boiling water for 8 minutes and then cool.

Presentation
Pour a little veal reduction onto the plate, position the macaroni and complete with the oesophagus, a little Marmande raw-pressed tomato passata, a few Prà basil leaves and some more veal reduction.

 

Clicca qui per leggere il profilo dello chef

Luigi Taglienti
Lume

Clicca qui per leggere la ricetta

Italian foie gras with anchovy ice-cream
A recipe presented at
IdentitÓ Milano 2010

Clicca qui per leggere la ricetta

Fassona stencil in beer with a four cheese pancake
A recipe presented at
IdentitÓ Milano 2011

Clicca qui per leggere la ricetta

Head mackerel and ALL BEER AHEAD
A recipe presented at
IdentitÓ Milano 2011