Vincisgrassi from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Tar
Vincisgrassi is a speciality of the Marche region of Italy, in particular of Macerata. The story goes that it was named after an Austrian general Windisch Graetz, who was with his troops in Ancona ...
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- Chef's knife
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- Grater
- Colander
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- Wooden spoon
Ingredients
- 2 whole eggs, plus 4 egg yolks
- 500 g/1 lb2 oz Farina O or strong plain flour
- 200 g/7 oz Parma ham, cut in julienne
- 1.2 litres/2 pt milk
- 1 teaspoon salt
- 400 g/14 oz porcini, sliced
- 200 g/7 oz single cream
- 60 ml/2 fl oz extra-virgin olive oil
- 60 g/2 oz flour
- 150 g/5 oz butter
- 150 g/5 oz freshly grated Parmesan cheese
- salt
- freshly ground black pepper
- 3 tablespoons finely chopped parsley
- truffle oil, or if possible a little shaved white truffle
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