Sift the ricotta and mix it with the tomato puree, adding the eggs, basil, and Pecorino Romano, and seasoning with salt and pepper. Cook the Gramigna paglia e fieno in boiling salted water until al dente. Drain the pasta and cool it under running water. Mix it with the prepared mixture and fill spherical molds. Bake in the oven at 180°C for about 25 minutes, then keep warm.
Soak the roveja for 12 hours, drain and cover with cold water. Add the bouquet garni and cook until the legumes are tender. Drain and discard the herbs. Whisk the egg yolks with Prosecco in a bain-marie, add the saffron, season, and keep warm.
Unmold the warm Gramigna sphere onto the previously seasoned borage leaves, and complete the dish with shredded horse meat, roveja, giuncata cheese, and bulgur. Finish with the warm zabaglione.
