Capon and potato stuffed bottoni, Parmigiano Reggiano mousse, thyme ristretto | Chef Recipes | Reporter Gourmet S.r.l.
Capon and potato stuffed bottoni, Parmigiano Reggiano mousse, thyme ristretto | Rocco De Santis
Ingredients
- 1 kg semolina
- 30 g salt
- 8 whole eggs
- 1 capon
- Celery to taste
- Carrots to taste
- Onion to taste
- 500 g potatoes
- Rosemary to taste
- Thyme to taste
- 250 ml milk
- 250 ml of cream
- 350 g grated Parmigiano Reggiano cheese
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