Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
For 4 people
For the onion absolute 2 kg of onions 16 saffron pistils
For the Grana Padano filling 300 g of Grana Padano 30 g of fresh cream
For the fresh egg pasta 125 g di durum wheat flour 125 g di superfine “00” flour 1 whole egg 3 egg yolks Salt
For the fresh egg pasta Sieve the flours then add the egg, egg yolks and a pinch of salt. Knead finely, form a ball and leave it to rest in a fridge for an hour, covered with a dishcloth. Using a roll pin, roll out two very thin sheets of pasta: distribute the Grana Padano filling on the first sheet, using a pastry bag and cover with the second sheet. Seal with a round pastry cutter to obtain bottom-shape pasta.
For the Grana Padano filling Heat the cream and pour it on the Grana Padano, mix everything. Make up pasta buttons with the Grana Padano filling.
For the onion absolute Cook the onions in the oven at 180 °C for about an hour. Blend and extract the vegetation water, filtering everything.
Finishing Position 4 saffron pistils at the base of each plate, add the boiled Grana Padano buttons and pour over the hot onion absolute, adding salt to taste and adjusting the acidity.
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