Conchiglie con spuma di mozzarella di bufala e salsa alla carbonara
Preparation Cut the mozzarella di bufala into cubes, making sure to keep the whey coming out of it.
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Cooking tools:
- Kitchen scale
- Blender
- Siphon
- Refrigerator
- Steamer basket
- Mixing bowl
- Potato peeler
- Saucepan
- Stove
- Double boiler
- Whisk
- Wooden spoon
- Pot
- Colander
- Nonstick skillet
- Chef's knife
- Cutting board
- Grater
- Pepper mill
- Plate
- Measuring cup
- Slotted spoon
Ingredients
- 200gr Conchiglioni Leonessa,
- 500gr buffalo mozzarella,
- 280 gr whey mozzarella / milk,
- 20 asparagus,
- salt,
- bacon in one piece,
- 3 yolks,
- 150ml milk,
- 6 tablespoons of grated Parmesan ,
- pepper
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