Plin de queso de cabra fresco roccaverano con agua de tomate, olivas taggiasche y salteados con mantequilla de cabra
Locanda nel Borgo Antico
Chef: Massimo Camia
Country: Italia
City: 28018 Barolo (NO)
Address: Via Boschetti, 4
(+39) 017356355locandanelborgo@libero.it
The sublimation of fresh egg pasta… the creaminess of the yolk in all its splendor – creaminess and delicacy that is confirmed by the succulence of the fresh goat cheese as it melts in your mouth with its charming texture. Continuing with the creamy, lactic theme, the plin are sautéed in goat butter rendering them, quite simply, buttery. As contrasts to the substance of the dish, a lightly acidic freshness is presented in the way of tomato water, covering the base of the plate, and a gentle bitterness is added by chopped black olives; nuances that are expressed with a magic sense of balance.
The Recipe
Ingredients
Pasta:
- 300 g Flour 00
- 2 whole eggs
Combine 230 g with only the egg yolks.
Knead well and let sit for 1 hour.
Filling:
- 300 g fresh roccaverano goat cheese
- 200 g very dense béchamel
- Salt and freshly ground pepper
- A cube of Parmigiano-reggiano
Seasoning:
- 50 g black taggiasche olives, roughly chopped
- 100 g tomato cooking water
- 50 g goat butter
- 20 g extra virgin olive oil
Method
The filling must be used while cold, so prepare it the day before.
Spread the pasta very thinly. With a pastry bag, place small amounts of the filling in the form of rosettes in rows on top of the pasta. Brush with whipped egg whites between the rows and close the ravioli as if they were handkerchiefs. With your fingers, pinch the space between the rosette fillings. Cut the plin and place them onto a floured tray.
In a low sauté pan, melt the goat butter. Add the olives, tomato water and virgin olive oil; reduce lightly.
Boil the plin ravioli very quickly, 1 1/2 minutes, in abundant salted water and sauté in the lightly reduced sauce. Serve very hot.