For 10 people
Fregula 500 g of rough fregula 2 l of stock 200 g of homemade bread dried and the oven and crumbled 100 g of Grana Padano 1 scallion
Stock 1 chicken (2 kg) 1 beef blade 1 toasted onion 2 sticks of celery 1 carrot 1 bay leaf a few black peppercorns 10 l of water
Burnt pasta soup 110 g of pasta 100 g of speck 20 g of butter 1 sprig of thyme 1 clove of garlic 1 l of stock
Livers 250 g of chicken livers 250 g of butter 25 g of brandy 50 g of Madeira 50 g of Port 50 g of scallion 1/2 a clove of garlic 1 sprig of thyme 3 whole eggs 9 g of salt
Fregula Chop the scallion and sweat it in the butter. Add the fregula and cook it like a risotto, adding the stock a little at a time. When almost cooked, take off the heat and stir with the bread and Grana Padano. Using a half-sphere mould, make "knödels” (when cooked the pieces of fregula will look like the cubes of bread normally used to make knödels) pressing the fregula into the moulds.
Stock Proceed as for traditional stock, skimming off impurities and leaving to consume slowly for 7-8 hours, then filter through gauze. The stock must be an amber colour and have a few spots of fat on the surface.
Burnt pasta soup Cut the slices of speck into strips with a lot of fat and sweat them in a pan with the flavourings. Add the power, ground into powder, and toast it until it acquires a nice dark gold colour. Add the stock, cook gently for 20 minutes and filter through a fine Chinoise sieve.
Livers Eliminate the nerves and fat from the livers. Melt a spoonful of butter in a pan, add the garlic, thyme and finely sliced scallion and leave to soften. Add the wines and the brandy, then leave to reduce by 2/3 and filter. Blend the livers in a Thermomix with the reduction, eggs and softened butter. Filter through a Chinoise sieve and pour into a terrine previously lined with lard. Steam at 75 °C for about 1 hour and then chill to 4 °C. Cut into cubes.
Broccoli Eliminate the outer leaves and cook the broccoli, soaking them in plenty of well salted water for about 4-5 minutes. Drain and chill. When ready to use, regenerate them by returning them to the cooking water, cut in half and serve with a drizzle of extra virgin olive oil.
Place the knödel in the middle of the plate, pour over the soup and arrange the liver terrine and broccoli. Complete with a drizzle of Garda extra virgin olive oil.
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