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)
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.
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