Recipe by Ettore Bocchia, Executive Chef at “Grand Hotel Villa Serbelloni” in Bellagio, on Como lake. Ettore launched in 2002 the first Italian menu of molecular cuisine. He is the creator of 7 new techniques, including ice cream cooled with liquid nitrogen and frying in sugars. In 2004 he obtained his first Michelin star.
Ingredients
For the fresh pasta:
Flour, 400g
Semolina, 100g
Egg yolk, 150g
Whole eggs, 2
For the stuffing
Water, 300g
Parmigiano Reggiano, 100g
Bonini Stravecchio condiment, 60g
Cornstarch, 6g
Extra virgin olive oil, 30g
For the Parmesan mousse:
Milk, 200g
Freshly grated Parmigiano Reggiano, 100g
Whipping cream, 90g
Vine tomatoes, 2
Garlic, 1
Basil, as needed
Salt, as needed
Extra virgin olive oil, as needed
Tropea onion, 1
Parsley sprouts, as needed
Method
Knead the dough normally and let it rest for at least 30 minutes. Start preparing the filling by bringing the water to a boil; remove it from the heat, put the flaked Parmigiano Reggiano and blend it (or if you prefer, put it already grated). Mix the Parmesan water with the cornstarch and bring to 80 °. Remove from the heat, add the extra virgin olive oil, the Bonini Stravecchio cndiment, add a pinch of salt, put the filling in silicone half-spheres with a diameter of 3 cm and put to freeze.
Peel the vine tomatoes and cut them into wedges. Arrange on a baking sheet with the skin side up, salt lightly and pass in the oven with the fireplace open for 1 hour on one side and 30 minutes on the other at a temperature of 80 °. Once cold, vacuum them with extra virgin olive oil, a few cloves of unpeeled garlic and a few basil leaves, steaming them at 60 ° for 30 minutes. Drain everything and blend.
Peel an onion, place it in a foil-covered pan and microwave for 15 minutes. Once cold, cut it into strips and season with oil and fleur de sel.
Bring the milk to a boil, put the grated Parmigiano Reggiano, remove from the heat and leave to infuse for 30 minutes. Filter, add the cream, siphon and let it rest in the refrigerator for at least 1 hour.
Roll out the dough and shape the cappelletti using the still frozen filling.
Cook the cappelletti in salted water, drain, season with olive oil and arrange them on the plate. Complete with few drops of Bonini condiment Stravecchio, the onion, the candied tomato, the Parmesan mousse and the parsley sprouts.
