Great Chefs Recipes: Crispy Bocconcino with cream of peas and anchovy oil mayonnaise. One of these superlative recipes for first dishes of the chef Raffaele Pappalardo of the restaurant Quod Libet in Nocera Inferiore (SA). Gragnano pasta accompanied by cream of peas and anchovy mayonnaise.
Serves 4
- 200 g s Gragnano spaghetti
- 4 pieces of buffalo of 100 g each
- 200 g peas
- 2 eggs
- 200 g of extra virgin olive oil
- Anchovies Oil
- Oil for frying
- Herbs
Preparation
Cook the spaghetti in salted water. Halfway through cooking cool them in cold water and anoint them with extra virgin olive oil. On a sheet of paper for cooking place a small quantity of pasta. Place in the center the Cheese and close with the help of the paper, forming a ball. Keep aside.
For the cream of peas: In a saucepan cook the herbs and add the peas, a bit of water and cook for half an hour. Blend all the ingredients until velvety and smooth cream. Keep warm.
Meanwhile, heat oil for frying.
With the help of a whisk beat the egg yolks, incorporating a few drops of anchovy oil, a bit at a time, until mixture is thick.
Fry the cheese in hot oil for five minutes, getting a gold uniform color.
Presentation of the plate
Sprinkle the bottom of the cream of peas, then some rows of anchovy mayonnaise. Place the cheese with pasta in the middle of the plate and garnish with a few chunks of fresh tomato.
