Making full use of leftovers to create a delicious dish: Caterina Ceraudo's bottoni with potato peelings.
Ingredients
• 200 g semolina
• 9 egg yolks
• 2 whole eggs
• Vinegar as needed
For the filling
• 240 g almond base (almonds soaked overnight, blended and sifted)
• 40 g nduja
Almond base
• 400 g peeled almonds
• 200 g water
Potato broth
• 500 g potato peels
• 2 liters water
Procedure
Fresh pasta: place all the ingredients in a stand mixer and knead, then leave the dough to rest for 30 minutes in the refrigerator.
Broth: dry the salted potato peels at 170 degrees for 30 minutes, then make the broth in a pressure cooker, add the potato peels and water, and cook for 30 minutes over low heat.
Almond base: soak the almonds overnight, blend and sift.
Filling: blend the 'nduja, sift and add to the almond base prepared earlier, place in a piping bag and roll out the dough very thinly, forming buttons.
Cook the pasta buttons in salted water, once ready place them in a deep dish, add the potato peel broth, fresh fennel fronds and a few drops of white wine (for this recipe we use our Imyr white wine).
Ristorante Dattilo
Contrada Dattilo, 88816 Strongoli (KR)
Tel. (+39) 0962 865613
Email info@dattilo.it
