Balanzoni with Parmigiano Reggiano cheese, chicken and fatty liver broth, hazelnut crumble and Chiodini mushrooms
x4
Ingredients for 4 people
Balanzoni with Parmigiano Reggiano cheese
For the chicken broth:
1 hen per broth
2 celery stalks
3 carrots
1 onion
1 leek
1 turnip
5 l water
cloves
mixed peppercorns
anise
star anise
Juniper berry
fennel
200 g fatty liver
nutmeg to taste
salt and pepper to taste
Port to taste
Sherry to taste
butter to taste
For the crumble:
100 g 00 flour
100 g almond flour
77 g butter
powdered ginger to taste
cinnamon powder to taste
For the Chiodini mushrooms:
150 g Chiodini mushrooms
1 clove of garlic
1 bay leaf
10 g Xeres Vinegar
salt and pepper to taste
fennel seeds to taste
For the hazelnut bars:
50 g toasted hazelnuts
20 g butter
salt and pepper to taste
Procedure
Prepare a classic chicken broth with vegetables, spices and hen, filter and reduce by half. Blend the broth with the liver cut into pieces, a few knobs of butter, a grating of nutmeg, a few drops of Port and Sherry. Season with salt and pepper. Filter and keep warm. Toast the flours and mix them with the butter and powders; leave to rest in the fridge for approximately 1 hour. Spread the crumble dough on silpat sheets and bake in the oven for 15 minutes at 150°C. Prepare a bouillon with Chiodini mushrooms, pour the chicken broth over the Balanzoni. Bring to the boil, add a drizzle of oil and some fennel seeds. Cook the Balanzoni in plenty of boiling salted water, drain them and mix them with butter, salt and pepper. Arrange the Balanzoni in the centre of a deep plate, place a Chiodino mushroom on top of each piece. Pour the emulsified chicken broth over the pasta, decorate with the crumble and hazelnut bars.
