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Recipe: Ravioli of Cinta Senese

Great Chefs recipes: Ravioli Cinta Senese in chicken broth and chestnuts
Great Chefs recipes: Ravioli Cinta Senese in chicken broth and chestnuts by Valeria Piccini of the Restaurant “Caino” of Montemerano (GR) (from which we have already published another delicacy: Anchovies with fresh tomato jelly and sorbet) Ingredients:
  • 100 g Flour 00
  • 100 g durum wheat flour
  • 250 cl extra virgin olive oil
  • 250 grams of lean pork Cinta Senese
  • 50 g sausage Cinta Senese
  • 450 g peeled raw chestnuts
  • 100 g Colonnata lard
  • 100 g Celery
  • 100 g Carrots
  • 100 g white onion
  • 100 g Leeks
  • 100 g Courgettes
  • 400 cl chicken broth
  • 0.10 g Traditional Balsamic Vinegar
  • 2 sprigs thyme
  • Rosemary, garlic, fennel, salt, pepper
  • 60 cl Milk Cream
  • 300 cl White Wine
Procedure: The Pasta: two eggs, flour and a pinch of salt, a tablespoon of oil and leave for half an hour. The Filling: cook the lean pork with the sausage in a saucepan with the herbs, add the white wine and let evaporate; finish cooking by adding chicken broth. Mix all, adding the cream and an egg.

IN EVIDENZA