Alberto Gipponi's “raw but cooked” casoncello: the brilliant pasta that surprises | Chef Recipes | Reporter Gourmet S.r.l.

Name: Alberto Gipponi's “raw but cooked” casoncello: the brilliant pasta that surprises | Chef Recipes | Reporter Gourmet S.r.l.
Ingredients: 500 g tongue; 500 g tail; 500 g cheeks; 500 g beef stomach; 150 g celery; 150 g carrots; 150 g onions; Salt; 500 g plain flour; 5 whole eggs; 15 g water; 15 g extra virgin olive oil; 300 g grated Grana Padano cheese; 500 ml single cream

reportergourmet.com

It looks like a completely raw casoncello (a kind of stuffed pasta), but in reality... it's cooked! It's Alberto Gipponi's magic in the kitchen, revolutionizing

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Ingredients

500 g tongue
500 g tail
500 g cheeks
500 g beef stomach
150 g celery
150 g carrots
150 g onions
Salt
500 g plain flour
5 whole eggs
15 g water
15 g extra virgin olive oil
300 g grated Grana Padano cheese
500 ml single cream

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