Cordon bleu with fontina and baked coppa
Divide the loin in half, obtaining 2 medallions with a thickness of about 3 / 4cm. Form a pocket in both medallions, engraving the side. Stuff the pocket with fontina and oven-baked coppa cut into thin slices. Close the pocket with toothpicks so that the filling does...
Nduja risotto with quenelle of ricotta and maggiorana
For the rice Toast the rice in a non-stick pan for about a minute on low heat. Add a little water together with the tomato paste and add the water to bring the rice to cook (same as risotto). Crumble the ‘nduja into small pieces. When the rice is al dente,...
Ravioli stuffed with cappello del prete, sauté with butter and sage
On a wooden surface form a small crater with the flour and in the center add the eggs. Mix with a fork and when the mixture is thicker, knead vigorously to obtain a smooth and soft dough. Wrap the dough in the film and let the mixture rest at room temperature for at...
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