Rigatoni in crust with topinambur and buffalo mozzarella
Preparation Prepare pasta brisèe: pour the flour into a large bowl, add salt, make a hole in the center and add butter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastaleonessa.it.
Cooking tools:
- Mandoline
- Blender
- Piping bag
- Rolling pin
- Baking pan
- Oven
- Stove
- Mixing bowl
- Saucepan
- Pan
- Pot
- Whisk
- Colander
- Grater
- Chef's knife
- Cutting board
- Kitchen towel
- Plastic wrap
- Aluminum foil
- Refrigerator
Ingredients
- 250gr 00 flour
- 100gr diced cold butter
- 70gr cold water
- 2 pinches of salt
- 500gr fresh whole milk
- 40gr flour 0
- 25gr butter
- salt
- pepper
- nutmeg
- 500gr Jerusalem artichokes
- 1/2 onion
- 1 tablespoon of Extra Virgin Olive Oil
- 20gr butter
- grated Grana Padano grana
- 175g fresh whole milk
- 250g Rigatoni Fibrella Leonessa
- 200gr buffalo mozzarella DOP
- grated grana padano
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