Tovaglia (Tablecloth) | Matteo Baronetto

Ingredients for 4 servings

For the Pasta

• 160g of refined flour
• 50g of rice flour
• 20ml of extra virgin olive oil (EVO)
• 50ml of water
• 15g of whole egg
• 20g of egg white
• 5g of salt

For the Dish

• 40g of carrot
• 20g of celery
• 10g of onion
• 500g of dried borlotti beans
• 160g of chanterelle mushrooms
• 80g of bone marrow
• 120g of small squids, cleaned
• 12g of dehydrated green sauce
• 40g of butter

Method for Pasta

Mix all the ingredients until you have a smooth, uniform dough.
Let it rest in the refrigerator (if possible, under vacuum) for at least two hours.

Method for the Dish

Soak the borlotti beans in cold water, then cook them 'al dente' in plenty of salted water along with the carrot, celery, onion, and salt.
Clean and wash the chanterelle mushrooms, then sauté them in a pan with oil and salt.

Plating

Place the chanterelle mushrooms and borlotti beans at the bottom of a bowl.
Add diced bone marrow and two small knob of butter.
Cover the bowl with a thin disc of rolled-out pasta. Make sure it's about twice the diameter of the bowl and fits tightly, draping over the edges like a tablecloth on a table.
Steam bake the entire assembly for approximately 6-7 minutes at 100°C (212°F).
Remove from the oven and finish by topping with the sautéed small squid and the dehydrated green sauce.

Cover photo by Bob Noto