Egg pasta doughnut, chimichurri, winter mushrooms and mushroom reduction | Rocco De Santis | Chef Re

Ingredients

• 800 g weak flour (w less than 170)
• 500 ml egg yolk
• 1 small bag of saffron
• 2/3 drops of vinegar
• 1oo g parsley
• 60 g green onion
• 3 cloves of garlic
• Peel of half a lemon
• 10 g fresh oregano
• 1 piece of fishbone
• 1 lemon peel
• 1 sprig of thyme
• 1 clove of garlic
• sparkling water
• capers to taste
• peeled lemon
• 1 kg veal tongue
• celery, carrots, onions to taste
• 100 g tomato paste
• 1 bay leaf
• 1 piece of whole capon
• 50 g Parmigiano cheese
• 50 g Pecorino cheese
• 1 egg yolk
• 200 g brown champignons
• 200 g dried porcini mushrooms