Mezzelune with ricotta and spinach on spiced grana...
Mezzelune with ricotta and spinach on spiced grana padano fondue with rabosello malanotte reduction...
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Ingredients
- 400 g Mezzelune with ricotta and spinach
- 1 l fresh milk
- 200 g 36-month aged Grana Padano DOP
- crushed nutmeg to taste
- 4 g thickening agent
- salt and finely ground white pepper to taste
- ½ shallot
- 1/2 l of Rabosello “Malanotte” del Piave DOCG wine
- 1 sprig of fresh thyme
- 2 cloves
- 2 crushed juniper berries
- 20 cl veal roast sauce
- 1 Montoro copper-coloured onion
- 2 carrots
- 200 g pumpkin
- 1 big potato
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