Pappardelle with bell pepper sauce and Cantabrian anchovies
Ingredients 280 g Pappardelle 40 g fillets of anchovies from the Cantabrian Sea For the bell pepper sauce: 250 g red and yellow peppers 1 clove of garlic 10 g anchovies from the Cantabrian Sea evo oil to taste salt to taste black pepper to taste. Procedure Wash and clean the peppers by removing the seeds and cutting them into 1-cm chunks [...].
Tortellini in capon broth
Ingredients 360 g Tortellini Bolognese For the capon broth: 1 Capon 2 celery ribs 2 carrots 1 medium-sized white onion salt to taste Ice or cold water to taste. Procedure To make Tortellini in capon broth first, with the help of tweezers, remove any remaining feathers, gut and cut the [...]
Tortellini with Parmigiano Reggiano fondue and balsamic vinegar with Parmigiano basket
Ingredients 360 g Tortellini bolognesi 1 l meat broth Traditional balsamic vinegar of Modena DOP q.b. For the Parmesan cheese baskets: 160 g Parmesan cheese 36 months grated For the Parmesan cheese fondue: 200 g cream 100 g milk 200 g Parmesan cheese 36 months grated Procedure To create the Parmesan cheese baskets, cut 4 [...]
Ortichelle With mullet ragout, porcini mushrooms and herb oil
Ingredients 320 g Ortichelle 200 g Porcini mushrooms For the mullet ragout: 600 g red mullet 1 red onion 1 clove of garlic 150 g tomato sauce 1 glass white wine 10 cherry tomatoes For the herb oil: 100 ml Evo oil 15 g parsley 15 g marjoram 15 g fresh oregano Procedure [...]
