Hand–made cavatelli, with sauce of mild Gorgonzola PDO and melon tartare - Gorgonzola DOP
For cavatelli: - 280 g flour of durum wheat semolina (of Senatore Cappelli type (also whole wheat)) - 120 g flour from Venere rice - Acqua (lukewarm) - salt
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Ingredients
- 280 g flour of durum wheat semolina (of Senatore Cappelli type (also whole wheat))
- 120 g flour from Venere rice
- Acqua (lukewarm)
- salt
- 30 g butter
- 20 g 00 type flour
- 3 dl milk (whole)
- 180 g Gorgonzola PDO (mild)
- 60 g flour from Venere rice
- 45 g butter (cold from the refrigerator)
- 25 g Grana Padano cheese (grated)
- 30 g hazelnuts (toasted)
- pepper
- Mantuan melon PGI (( with reticulated skin))
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