Ratanà's “modern cheese pasta”: how to make it according to Cesare Battisti | Chef Recipes | Reporte
Thanks to the capon broth, the cheese pasta dish from childhood becomes a decidedly mature and multifaceted dish. Cesare Battisti's version.
Ingredients
- 1 whole capon
- 2 carrots
- 2 onions
- 2 celery stalks
- 1 ripe tomato
- 1 bay leaf
- Peppercorns, to taste
- 100 g whole milk
- 100 g hot capon broth
- 150 g Lodigiano cheese (or a similar aged cheese, depending on availability)
- To taste, 1 knob of butter
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