A tasty cool-weather recipe to try at home created by the double Michelin-starred chef Rocco De Santis of the Santa Elisabetta Restaurant in Florence: ciambella pasta, chimichurri, winter mushrooms and a mushroom reduction.
“I’ve always associated filled pastas with festive occasions, with Sundays, with a time to share special dishes that you can’t eat on a daily basis. This dish in particular I like to see it on the table for a special occasion – gathered together with the people I have in my heart.” , explains Chef Rocco De Santis.
Ingredients
For the egg pasta
For the chimichurri sauce
For the sauce
1 piece of fishbone 1 lemon peel 1 sprig of thyme 1 clove of garlic Sparkling water Capers to taste Peeled lemon
For the stuffing
For the mushroom ristretto
Procedure
For the stuffing
Blanch the veal tongue in salted water with celery, carrots and onions for about two hours. Prepare a sauté with celery, carrots, onions, bay leaves and brown the capon meat (breast and thighs). Wet with red wine, add tomato paste and previously cooked veal tongue meat. Allow to stew for about six hours. Once overcooked, with the help of a whisk mix everything well until smooth. Combine parmesan and pecorino cheese and an egg yolk. Place in a piping bag and let stand.
For the egg pasta
Prepare the egg pasta by combining all the ingredients. Once ready, place it in a vacuum for about six hours to rest.
For the sauce
Purge the bones of a sea bass (but a turbot will do) under water to lose impurities. In a cast-iron pot or rondo (shallow casserole), combine all the ingredients and cover flush with the sparkling water. Put a lid on and let it go for about 2 hours over very low heat until the fish essence is very intense. Strain the whole. Separately, prepare a base with oil, poached garlic, capers and lemon wedges, peeled raw. Sauté a little and add the fish essence. Allow to cook until capers are overcooked. Allow to cool and with the help of a food processor blend everything until smooth and homogeneous. Place in a cooking bottle and set aside.
For the chimichurri sauce
Blanch all the ingredients, combine in a pacojet glass and place in blast chiller to negative. Pass three times to obtain a smooth, homogeneous sauce.
For the mushroom ristretto
Brown the mushrooms with oil and butter. Wet with dried porcini water and add them. Cover and let reduce until an intense mushroom sauce is obtained.
To prepare the ciambelle
With a pasta machine, roll out the egg dough and with the help of a ruler, make a sheet 17 cm long and 7 cm wide. Place the filling, close it like a cannoli, and with the help of a savarin mold close in a doughnut shape. Secure the edges by hand to close the doughnut.
Plate
Blanch the ciambelle in boiling salted water for about three minutes. Meanwhile, in a pan, combine the mushroom ristretto in which to glaze the doughnut. Place it in the center of a plate. Garnish with the sauce, chimichurri sauce, a caper powder and finally a light spoonful of mushroom reduction.