Carbonara au Koque | Marco Sacco | Chef Recipes | Reporter Gourmet S.r.l.
Carbonara au Koque | Marco Sacco
Keywords
- |
- Au
- Koque
- Marco
- Sacco
- Carbonara
- Carbonara au Koque | Marco Sacco
Ingredients
- 400g of semolina flour
- 3 whole eggs
- 25g of egg yolks
- 4g of salt
- 1/2 teaspoon of white wine vinegar
- 75g of egg yolks
- 150g of heavy cream
- 7g of gin
- 25g of Parmesan cheese
- Salt and pepper to taste
- Slices of prosciutto
- 4 eggs
- 60g of milk
- 1g of xanthan gum
- Fried leeks
- Butter to taste
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