|
CAMPOFILONE MACCHERONCINI |
||||
| KITCHEN CHEF: G.F. for Marchenet | ||||
| REALIZATION: Campofilone Maccheroncini in broth with tips of wild asparagus and fossa cheese | ||||
| Number of the portions : 4 |
WORKING METHOD |
|||
| INGREDIENTS |
U.M. |
Q.ty |
||
| Flour Eggs Fossa Cheese Broth Capon Celery Carrot Leek onion (with cloves) Small bunch of potherbs (parsley) Grated bread Parmesan Tomato in clusters Mountain asparagus |
Gr.
|
200 |
||
| 1 - Make a broth of capon with the aromatic small bunch (clarify it with egg white and filter it);
2 - Prepare the egg pasta with flour and eggs, sprinkle it with semolina (let it dry hanging in the air); 3 - Spread the pasta and cut it making some little thin spaghetti, 1-2 mm; 4 - Pass the capon thighs trough the mincer ( skinless ) and mix them with grated bread and the Parmesan then forming some little meat-balls; 5 - Make a carrot julienne and warm them in the broth; 6 - Warm the tomato in water, skin it, remove its seeds and cut it into little cubes (1/4 of cm.); 7 - Cook the maccheroncini some minutes in hot broth; 8 - Serve the maccheroncini with flakes of fossa cheese, bubbled little meat-balls, cubes of brunoise capon chest. NOTES: Marchenet |
||||
| Egg Pasta: Flour Eggs Egg yolks Semolina in order to make the pasta dry |
|
|
Garnishings: Carrot Julienne, tomato cubes |
|
| Tools: Bucket Mincer Chopping board knife Colander small basins N° 2 burlap bathed in lukewarm water casserole slicing machine |
Sauces: | |||
Difficulty degree: 
|
||||
