80 g of soft plain flour
80 g of ground rice
70 g of egg white
4 salted anchovies
extra virgin olive oil
50 g of steamed potatoes
50 g of mature, grated Bettelmatt
35 g of egg white
Mix the two flours and the egg white. Roll out the dough into sheets and make the plin.
Clean the anchovies, cook them on a low heat until they fall apart. Blend and use the mixture to fill the little ravioli (plin). Cook in boiling water.
Cook the peppers in the oven at 170/180 °C for 20 minutes. Take out of the oven and leave to cool in a container, paying attention to collect the vegetable water. Season with salt and filter. Blend the red pepper pulp and thicken with a little rice flour. Make a thin layer and leave to dry in the oven at a low temperature. Cut into triangles.
Mash the potatoes, mix them with the Bettelmatt and egg white and place the mixture in an icing bag. Cook in boiling water.
Arrange the raviolini del plin and the gnocchetti in a bowl and cover with the pepper essence. Fry the triangles for a few seconds and arrange them in the stock. Serve.
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