RAVIOLI WITH RENETTA APPLE AND PECORINO, HERBS, MATURED GUANCIALE AND BLACK TRUFFLE

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INGREDIENTS

For 6 people:

  • 400g egg noodles

  • 150g steamed and mash potatoes

  • 150g steamed and diced Renneta apples

  • 50g pecorino di Fossa

  • Salt and pepper

  • Fresh aromas

  • Parmigiano Reggiano

  • Strips of black truffle

  • 120g matured Guanciale Furlotti & C.


for ravioli pasta (serves 1 kg of pasta):

  • 1kg “00” flour for pasta

  • 7 eggs

  • 200g cooked, drained and chopped spinach

PREPARATION

  • Slowly mix the ingredients for the filling (potatoes, apples, pecorino, salt and pepper).
  • Roll out the dough very thin and form round ravioli
  • Boil the ravioli in salted water, dress with Parmigiano Reggiano and Guanciale previously wilted in the pan. Add the chopped herbs.
  • Garnish the dish with black truffle.

CHEF

  • Chef: Enrico Bergonzi

    Enrico Bergonzi is the chef of Al Vedel, historic restaurant in the province of Parma since 1780 offers dishes with distinctive flavors of the plain and the Apennines. The large and comfortable restaurant is located near Colorno. It’s equipped with an old cellar of aging, which customers can visit immersed in a magical atmosphere.

    Ristorante Al Vedel – Via Vedole, 68 – Colorno (PR) – +39 0521 816169 – http://www.poderecadassa.it/alvedel

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