A Recipe by Davide Scabin
Michelin starred, highly acclaimed and respected chef Scabin gives you a delicious and simple recipe: Macaroni soufflé with bolognese ragù and grana padano fondue
Ingredients
- 200g grana padano, 16 months, grated
- 200g macaroni
- 1 egg yolk
- 3 egg whites
- 200ml fresh cream
- 200g beef, minced
- 30g bacon
- 30g butter
- 5ml dry red wine
- 60g tomato paste
- 40g onion
- 20g carrot
- 20g celery
- Nutmeg, to taste
- Salt, to taste
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