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Great chef’s recipes: special potatoes ravioli!

Recipes haute cuisine: “Potatoes ravioli stuffed with pecorino with pomegranate, bacon, sage and nuts”
Great chef’s recipes: “Potatoes ravioli stuffed with pecorino with pomegranate, bacon, sage and nuts”. The recipes of haute cuisine of Chef Andrea Incerti Vezzani of the restaurant Ca 'Matilde, Quattro Castella (RE). Ingredients For the dough:
  • 600 g dry mashed potatoes
  • 400 g flour
  • 100 g semolina flour
  • 50g egg white
  • 100 ml water
For the filling:
  • 300 g ricotta
  • 200 g fresh pecorino cheese
  • 100 g mashed potatoes
  • salt and pepper
  • nutmeg
For finishing:
  • 20 g melted butter
  • 20 g hazelnuts
  • 20 g pomegranate
  • 40 g bacon
  • Sage
Preparation For the filling: Combine all ingredients in a bowl and season with salt and pepper. For the dough: mix all ingredients, spread the dough with a rolling pin and, without letting it rest, do the half-moon ravioli. Cook the ravioli in salted water, drain and season them with melted butter and sage. Finally, once in the plate, place the pomegranate fruit, nuts and bacon previously dehydrated in an oven at 140 ° C.

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