Strichetti all’uovo with Beef Sauce, Ginger, Smoked Vinegar, Small Vegetables, and Olives
x4
Ingredients for 4 people
240 g Strichetti all’uovo Divine Creazioni Surgital
200 g pitted black olives
40 g centrifuged ginger
50 g beef demi-glace
12 g smoked vinegar
10 g extra virgin olive oil
1 shallot
1 carrot
1 zucchini
1 celery stalk
Procedure
Cook the olives in the microwave for one and a half minutes, then let them rest for the same time; repeat the process until the olives are completely water-free. Once dehydrated, blend them into a powder. Dice the celery, shallot, carrots, and zucchini into small cubes (1x1x1 mm) and sauté them separately in 4 sauté pans until cooked. Make a sauce by combining the demi-glace, ginger, and smoked vinegar. Cook the Strichetti all’uovo in plenty of salted water, drain, and then sauté them with the hot sauce which, once reduced, will have been emulsified with the extra virgin olive oil and added vegetables.
Place the olive powder in a circle on the serving plate and add the creamy pasta in the center.
Pietro Montanari
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
