Wholemeal semolina raviolacci ai funghi porcini with lucana black pig pancetta, carrot mousse, filiano pecorino cheese dop cream and parsley sauce
x4
Ingredients for 4 people
12 Raviolacci ai funghi porcini
43 g concentrated demi glaze
FOR PARSLEY SAUCE
2 parsley bunches
extra virgin olive oil, salt, water to taste
FOR CARROT MOUSSE
40 g boiled carrots
20 g fresh cream
3 g gelatin sheets
FOR PECORINO CHEESE CRACKERS
12 g grated Filiano pecorino cheese DOP
Procedure
FOR CARROT MOUSSE
Whisk carrots with cream, egg white, salt and pepper. Heat to 55°C and add rehydrated gelatin, sieve and fill the siphon with two cartridges. Keep warm.
FOR PARSLEY SAUCE
Arrange oil, parsley, salt and water in a pacojet glass, freeze at -18°C and pacotise. Repeat the same operation three times. Sieve, vacuum pack and store.
FOR PECORINO CHEESE CRACKERS
Sprinkle pecorino cheese on silpat sheet and microwave at maximum power for about 1 minute. With a pastry cutter, make circles and let cool.
FOR PANCETTA
Place pancetta, oil and all herbs in a vacuum cooking bag. Seal and extract air. Cook in roner at 65°C for 12 hours. Quickly lower temperature with the help of a blast chiller, remove oil and excess herbs. Make regular dice and brown in a non-stick pan. Make sure you dry any excess fat. Keep warm. Cook Raviolacci in plenty of salted water. Drain and whisk with demi glaze, making sure you stir sauce well. On the plate, arrange three Raviolacci and finish with carrot mousse, pancetta dice, parsley sauce and pecorino crackers.
Chef Vincenzo Romano senior italian national chef team.
