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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.
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, chef at the restaurant I Due Sud at the Hotel Splendide Royal.
Foto © Copyright Hotel Splendid Royal Lugano
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