Cappellacci di zucca violina with rosemary butter, crispy black pork capocollo, almond mousse, caciocavallo cheese balls and borage pesto
x4
Ingredients for 4 people
200 g Cappellacci di zucca Violina
50 g capocollo
50 g butter
5 g rosemary
FOR ALMOND MOUSSE
100 g almonds
140 g cream
60 g fresh milk
FOR CACIOCAVALLO CHEESE BALLS
200 g caciocavallo cheese
130 g milk
5 g sodium alginate
FOR BORAGE PESTO
100 g borage
30 g extra virgin olive oil
20 g Parmigiano cheese
Procedure
Cut capocollo into thin strips and dehydrate in oven at 60°C for 4 hours.
Meanwhile, place almonds, cream and milk in the cutter, season with salt and pepper. Filter the obtained mixture and place it in a siphon with 2 cartridges. Keep in a bain-marie. Put the previously minced caciocavallo cheese into a container and cover with milk.
After about 1 hour, mix all ingredients with the help of an immersion blender and sieve through a fine-mesh strainer, until you obtain a cream. In another container, mix sodium alginate in 1 l of water, then, with the help of the special spoon, pour in it caciocavallo cream and make 4 small spheres. Once the balls are ready, remove them and soak them in clean water for a few minutes. Store them in hot water at 75 degrees.
To prepare pesto, emulsify borage with oil, salt, pepper and Parmigiano cheese and pour into a vacuum bag and freeze.
Cook Cappellacci di zucca violina in abundant salted water for about 4 minutes, sauté in a pan with butter and rosemary and arrange the plate alternating Cappellacci, mousse and caciocavallo balls. On top of Cappellacci, arrange crispy capocollo threads and finish with a few drops of borage pesto.
