Anolini in brodo with Grana Padano PDO cheese and Prosecco DOC - Taste of London: The World's Greate
Grana Padano PDO cheese and Prosecco DOC would love you to try this recipe at home – Anolini in brodo; smoked potatoes and bottarga Anolini in Grana Padano
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Cooking tools:
- Stand mixer
- Kitchen scale
- Pot
- Colander
- Fine-mesh sieve
- Kitchen towel
- Pasta machine
- Rolling pin
- Pastry cutter
- Potato ricer
- Mixing bowl
- Measuring cup
- Whisk
- Chef's knife
- Cutting board
- Stove
- Oven
- Saucepan
- Ladle
- Plastic wrap
- Tray
- Parchment paper
- Slotted spoon
- Spoon
- Grater
- Woodchips
- Airtight container
- Kitchen timer
- Plate
- Serving bowl
Ingredients
- 260 g of 00 pasta flour
- 150 g of egg yolk
- 4 floury large boiled potatoes
- 50 g of butter
- 100 g of grated Grana Padano cheese
- 20 g of grated tuna bottarga
- Salt
- pepper
- Woodchips to smoke
- 1 Celery stalk
- 2 Onions, peeled
- 2 carrots
- 2 garlic cloves
- 1 bay leaf
- 2 egg whites
- 200g grated Grana Padano cheese
- 200g Grana Padano cheese rind
- Salt, pepper to taste
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