Ravioli del plin with beer concentrate, onion water, murazzano cheese and hazelnuts
x4
Ingredients for 4 people
320 g Ravioli del Plin
100 g artisanal butter
2 white onions
150 g Murazzano cheese
100 g cream
10/15 toasted hazelnuts
veal loin bones
200 g celery
200 g carrots
200 g onions
sage, bunch of herbs
0.75 l double-malt amber beer
xanthan to bind
Procedure
Prepare a base with diced celery, carrots and onions. Split veal bones, spread them in an oven dish and toast them at 200°C in the oven until golden brown. Transfer to a saucepan and cover with water, add herbs and bring to a boil, allowing to simmer for a couple of hours. Remove impurities with the help of a skimmer. Strain and add non-hopped double-malt amber beer and allow to reduce further.
Clean and peel onions. Put them whole in a vacuum bag with oil, salt, pepper and a glass of water. Bake in a steam oven for about 2 hours at 100°C. Once cooked, filter obtained liquid and bind lightly with xanthan.
Melt Murazzano cheese in a bain-marie with the cream and, once melted, blend and sift. Insert in a siphon with 2 cartridges and keep warm.
Cook Ravioli del Plin and sauté in a pan with butter, a few sage leaves and beer sauce. Cover the bottom of the dish with onion sauce and arrange Ravioli on top. Siphon the Toma cheese cream on each serving.
Decorate with toasted hazelnuts and a few drops of concentrated sauce.
Chef Christian Meloni del Rio regional union of Piedmont chefs.
