Tortiglioni Monza style with ricotta flakes and borage flowers

Chef Daniel Evangelista's recipe winner of the 2015 Pasta World Championship
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Livello MASTERY
20 min
292 Views
 
Livello MASTERY
0 Persone
20 min
INGREDIENTI: per 0 persone
  • 3 oz tortiglioni , Barilla
  • 3 ½ oz heavy cream
  • ⅛ oz saffron
  • 3 ½ oz Luganega sausage
  • salt to taste
  • 1 ½ oz Parmigiano Reggiano cheese
  • ⅜ oz extra virgin olive oil
  • 3 ½ oz whole milk
  • 1 lemon
  • ⅛ oz borage
  • 1 carrot
  • 1 celery
  • 1 onion
  • 2 stalks parsley
  • 1 handful black pepper
  • 12 cups water
Preparation

Prepare the ricotta flakes with milk and lemon and store in a fresh place.
Prepare a vegetable infusion with carrot, onion, celery stalk, parsley stems and pepper in grains.

Peel and chop the luganega sausage, sauté in extra virgin olive oil, pour in the cream and saffron, add the pasta and cook it by constantly adding the vegetable infusion using the risotto making technique to achieve cooking.
Once plated garnish with ricotta flakes and borage flowers.

First courses
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