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By Walter Zanoni, Chef, lecturer and consultant
|1000 g||00-flower w 170 P/L 0.5|
|300 g||lean beef rich in collagen (shoulder, neck)|
|100 ml||red Barbera wine|
|100 g||Grana Padano|
|20 g||Liquid clarified butter 99,9 % fat|
|20 g||egg yolks|
Thanks to the high smoke point, liquid clarified butter is ideal for frying dishes in the pan and to get the right colour and caramelisation without sacrificing the taste of the ingredients.
|500 g||classic egg-based pasta|
|600 g||meat filling|
|80 g||Liquid roasted butter 98 % fat|
|40 g||Parmesan cheese|