How to make baked pasta gourmet: “Princisgrass,” the recipe from San Pietro a Pettine | Chef Recipes
The pasta al forno you don't expect, signed by a skilled cook.
Keywords
- Al
- Cook
- Forno
- Signed
- Expect
- Skilled
- Signed by a skilled cook
- San
- Make
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Rolling pin
- Pasta machine
- Chef's knife
- Cutting board
- Pot
- Slotted spoon
- Colander
- Cotton cloth
- Ice bath bowl
- Nonstick skillet
- Saucepan
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Baking sheet
- Pastry brush
- Plastic wrap
- Refrigerator
- Wooden spoon
- Spatula
- Ladle
- Serving platter
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
- pepper
- 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
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