Ingredients for 4 people
12 nests of Garbugli® textured dough taglierini Divine Creazioni Surgital For the onion broth
200g cherry tomatoes
250g leek leaves
30g Parmesan rind or scraps
10g lemon leaves
5g parsley
15g garlic cloves
1g oregano
100g extra virgin olive oil
pepper
200g fresh water
800g riservadimare® Combine all ingredients and bring to a boil, cooking for 30 minutes. Turn off the heat and let it rest. Cool down and remove the fat. Decant. For the parsley jellies
450g fresh water
150g parsley leaves
4g gellan or agar Blanch the parsley leaves and cool them down. Blend all ingredients and bring to a boil. Prepare a container with well-chilled seed oil and drop in the gelatin drops. Collect them. For the dried tomato
4 cherry tomatoes
spices and seasonings to taste Quarter the cherry tomatoes and season with spices. Dehydrate in a dehydrator or oven at 80°C for about 8 hours. For the oven-baked onion
2 onions
pepper
extra virgin olive oil
salt Clean the onions and season them. Wrap in aluminum foil and bake at 180°C for 40 minutes. For the candied lemon zest
1 lemon
100g water
100g sugar Peel the lemon, keeping the zest and removing the white part. Blanch it 3 times. Preserve in the sugar syrup prepared with water and sugar. For finishing
porcini mushroom powder
fresh pecorino canestrato cheese flakes
Procedure
Cook the Garbugli® for 2 minutes in salted boiling water, drain them, and sauté in oil. Chop the tomatoes and onion and place them on the plate; add the pasta with oil; combine the parsley spheres and the broth. Sprinkle with porcini mushroom powder and finish with pecorino flakes and candied lemon.
GIOVANNI LORUSSO
Recipe from volume III “Giovani Talenti” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
