Gramigna paglia e fieno (yellow and green)
Soft gramigna paglia e fieno ball with field peas, pulled horse meat, giuncata cheese with lovage seeds and savoury zabaglione
x4
Ingredients for 4 people
280 g Gramigna paglia e fieno
100 g fresh ricotta
150 g egg
250 g sieved cooked tomato basil leaves to taste
20 g grated pecorino romano cheese
salt, pepper to taste
150 g field peas
1 bunch of aromatic herbs
4 pasteurised egg yolks
100 ml Prosecco
a few strands of saffron
4 blanched borage leaves
70 g giuncata cheese
12 g pulled horse meat
dehydrated cuttlefish-ink bulgur
Procedure
Sieve ricotta and add it to tomato sauce, then add eggs, basil, pecorino cheese, salt and pepper. Cook Gramigna paglia e fieno in plenty of boiling salted water. Drain pasta “al dente” and cool it under running water.
Blend with previously prepared mixture and fill in the ball molds. Bake for about 25 minutes at 180°C and keep warm. Soak field peas for 12 hours, drain and cover with cold water.
Add the aromatic herb bunch and cook until legumes are soft. Drain and remove aromatic herbs. Beat egg yolks with prosecco in a bainmarie, add saffron, season and keep warm. Remove warm Gramigna ball from the mold and place over borage leaves previously flavoured with salt and oil and complete with pulled horse meat, field peas, giuncata cheese and bulgur. Finish with hot zabaglione.
