How to make baked pasta gourmet: “Princisgrass,” the recipe from San Pietro a Pettine | Chef Recipes

Ingredients

• 200 g 00 flour
• 100 g durum wheat semolina
• 2 Eggs
• 80 g of Egg Yolks
• 1.4 kg chicken livers
• 350 g Mass Wine Reduction
• Salt and pepper to taste
• 5 Onion
• 150 g Butter
• Extra virgin olive oil to taste
• 100 g diced Jerusalem artichokes
• 100 g Black Prized Truffle
• 7 g Butter
• 20 g fortified wine reduction
• 500 ml Whole Milk
• 50 ml Cream
• 3 Yolks
• 20 g 00 flour
• 40 g Parmigiano Reggiano cheese
• Salt
• Pepper