Espressa Pavese soup with saffron pasta timbale
Soup Gently fry the roughly chopped vegetables in a pan, add the quail bones and the chicken stock, bring to the boil and skim. Lower the heat and leave to cook for about 3 hours. Filter and keep...
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Cooking tools:
- Pan
- Stockpot
- Spider strainer
- Ladle
- Fine-mesh sieve
- Saucepan
- Spoon
- Pasta spoon
- Slotted spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cutting board
- Chef's knife
- Peeler
- Stove
- Buttered mold
- Ramekin
- Mixing bowl
- Ice bath
- Pot
- Whisk
- Oven mitt
- Serving platter
- Serving bowl
- Kitchen timer
Ingredients
- 500 g of chicken stock
- 300 g of quail bones
- 1 carrot
- 1 onion
- 3 sticks of celery
- 320 g of dry pasta
- 120 g of unsalted butter
- 100 g of grated Grana Padano
- 1 1/2 l of hot salted water
- 10 ml of white wine vinegar
- 2 g of saffron pistils
- fine salt
- 4 quail eggs
- 300 g of water
- 10 g of white vinegar
- 20 g of thinly sliced fennel
- 2 g of Maldon salt
- Extra virgin olive oil
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