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.
