The pasta al forno you don't expect, signed by a skilled cook.

PRINCISGRASS RECIPE

For the Fresh Pasta

200 g 00 flour
100 g durum wheat semolina
2 Eggs
80 g of Egg Yolks

For the livers

1.4 kg chicken livers
350 g Mass Wine Reduction
Salt and pepper to taste
5 Onion
150 g Butter
Extra virgin olive oil to taste
100 g diced Jerusalem artichokes

For the Truffle

100 g Black Prized Truffle
7 g Butter
20 g fortified wine reduction

For the Mornay Sauce

500 ml Whole Milk
50 ml Cream
3 Yolks
20 g 00 flour
40 g Parmigiano Reggiano cheese
Salt
Pepper

DOUGH PROCEDURE

Knead everything coarsely and let rest in the refrigerator for at least 1 hour. Roll out the dough to a thickness of 1.5 mm. Cut the dough into 10cm x 12/13cm sections. Cook in salted water for 1 minute and then plunge into ice water. Allow to dry between two cotton cloths.

PROCEDURE FOR LIVERS

Cut the livers into small pieces (half a cm) chop the onion finely and sauté in a nonstick pan with oil very gently with a pinch of salt. Once golden brown and almost undone add the livers, raise the flame slightly, let go until colored and deglaze with the wine reduction. Allow to cook about 10 minutes. Season to taste with salt and pepper. Coarsely rib if necessary the livers once cooked. To the mixture, add 350 g Jerusalem artichokes cut into brunoise.

TRUFFLE PROCEDURE

Cold in a small saucepan put the butter and peeled truffle cut into brunoise. Let it go gently with a pinch of salt, deglaze with the wine reduction, let it go for a few minutes.

PROCEDURE FOR THE MORNAY SAUCE

Heat the milk. Melt butter in a small saucepan, remove from heat and add flour with a whisk. Put back on the heat, toast the flour, and then add the hot (not boiling) milk at a trickle. Allow to cook until the desired consistency is achieved. Combine salt and Parmigiano and bring to a simmer. Remove from heat and whisk in egg yolks and a previously blended mixture of egg yolks and cream.

EXECUTION OF THE DISH

Spread the pasta on a cotton cloth, stuff with a layer of livers and Jerusalem artichokes and 2 teaspoons of truffle. Close by wrapping the pastry over the filling like a swivel. Place the princisgrass back on a baking sheet, glaze it with plenty of mornay sauce and place in the oven in grill mode at 200°C. As soon as the sauce begins to brown remove from the oven and serve with a spoonful of chicken base.