Bauletti® with friarielli and Caciocavallo Silano DOP, radicchiella pesto, saffron flowers, and confit tomatoes
x4
Ingredients for 4 people
16 Bauletti® with friarielli and Caciocavallo Silano DOP Divine Creazioni Surgital
g. 10 saffron flowers
12 confit tomatoes
g. 20 butter
g. 100 radicchiella
g. 10 toasted pine nuts
g. 20 grated Parmesan cheese
g.40 extra virgin olive oil from Garda
12 fresh mallow leaves
Procedure
In a marble mortar, pound the fresh radicchiella with the extra virgin olive oil, toasted pine nuts, and Parmesan cheese until you obtain a smooth and well-blended sauce. Cook the Bauletti® in plenty of salted boiling water, drain them, and sauté in a pan with a knob of butter. Arrange the Bauletti® on a plate, add the radicchiella pesto, saffron flowers, confit tomatoes, and fresh mallow leaves.
Andrea De Carli, Elisa Zanelli, Marco Cozza
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore
