Cappellacci with butternut squash, rosemary butter, crispy black pork capocollo, almond foam, caciocavallo spheres, and borage pesto
x4
Ingredients for 4 people
200 g Cappellacci with butternut squash
50 g Capocollo
50 g Butter
5 g Rosemary
FOR THE ALMOND FOAM
100 g Almonds
140 g Cream
60 g Fresh milk
FOR THE CACIOCAVALLO SPHERES
200 g Caciocavallo cheese
130 g Milk
5 g Sodium alginate
FOR THE BORAGE PESTO
100 g Borage
30 g Extra virgin olive oil
20 g Parmesan
Procedure
Cut the capocollo into thin strips and dehydrate it in the oven at 60°C for 4 hours.
Meanwhile, blend the almonds, cream, and milk, seasoning with salt and pepper. Strain the mixture and place it in a siphon with 2 cartridges. Keep warm in a bain-marie.
Place the caciocavallo, previously grated, in a container and cover it with milk. After about 1 hour, blend the mixture with an immersion blender and strain through a fine sieve to obtain a cream.
In another container, mix the sodium alginate into 1 liter of water. Using a special spoon, drop the caciocavallo cream into the solution to form 4 small spheres. Once formed, remove the spheres and soak them in clean water for a few minutes. Keep them in warm water at 75°C.
For the pesto, emulsify the borage with oil, salt, pepper, and Parmesan. Pour the mixture into a vacuum bag and freeze.
Cook the Cappellacci with butternut squash in plenty of salted water for about 4 minutes, then sauté them in a pan with butter and rosemary. Arrange the dish by alternating the Cappellacci with the almond foam and caciocavallo spheres. Top the Cappellacci with the crispy capocollo strips and finish the dish with a few drops of borage pesto.
