Skip to content

Rosehip tortello, buttermilk and Vicenza mustard

Rosehip tortello, buttermilk and Vicenza mustard

Rosehip tortello, buttermilk and Vicenza mustard

Chef:
Difficulty:
Time:
Type of Cooking:
Doses for: 4 people

Ingredients for Rosehip tortello, buttermilk and Vicenza mustard

150 g of rosehip puree
500 ml. cream
150 g. of granite
50 g. semolina
8 yolks
25 g. goat yogurt
30 g. Vicenza mustard
50 g. of Grana Padano
Riserva 24 months
1 lemon

Preparation

Mix granite, semolina and yolks together until a smooth and homogeneous mixture is obtained. Prepare the buttermilk by pouring the cream and yogurt into an airtight container, mix the ingredients and leave them at room temperature for the next 24 hours. Place the container in the fridge for 2 hours, then pour everything into a planetary mixer and whisk with the whisk so that the whey does not separate from the butter. Filter and store. Stuff and cook the rosehip ravioli. At the base of a holster put a teaspoon of Vicenza mustard, then arrange the tortelli, coat all with the buttermilk. Finally, sprinkle with Grana Padano Riserva 24 months and a grated lemon zest. Recipe by Lorenzo Cogo El Coq - Vicenza - piazza dei Signori, 1 - 0444 330681 –www.elcoq.com

Previous article Stuffed leg of mutton
Next article Bowler, turcinieddi and sausage with a knife tip. Potatoes, onions, courgettes and ash peppers

Related Products