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Preparation:
For the consommé, proceed by combining all the ingredients and letting them marinate overnight. Put in the pot, cover with ice and let simmer for about 3 hours, then filter through a fine pointed sieve. Bring to the boil, salt lightly and prepare an emulsion with the alp butter.
At 3/4 of the cooking time of the pasta, continue cooking in the emulsion and gradually add some of the consommé.
Finishing:
Mix the pasta well with the addition of some butter and arrange it on the plate with the help of a food ring. Sprinkle with ground pepper and smoked ricotta.
Garnish with tomato powder and fresh basil.
A recipe by Domenico Ruberto.
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