Recipe by Oliver Piras and Alessandra Del Favero: Pumpkin ravioli, pig's head, prunes, Amaro del Cadore
Ingredients for 4 people
- 500 g fresh egg pasta
- 1 pig's head, cut in half
- 10 carrots
- 10 onions
- 5 plums
- 1 Delica pumpkin
- 5 Shiso leaves
- Half a liter of Amaro del Cadore
Procedure
For the head
Place the vegetables and the two halves of the head in a pot, cover with water, add a handful of coarse salt, and simmer for 10 hours.
Drain, remove the meat, season with salt and pepper, and leave to cool in a square container.
For the pumpkin
Bake in foil at 200°C for 40 minutes. Blend and season.
For the prunes
Cut the prunes in half, season with 2% salt and leave to mature for 4 days in a vacuum at room temperature. Blend with a mixer.
For the ravioli
Cut the pig's head into 2 mm thick slices and cut into rounds.
Place the pumpkin cream and about 1 g of fermented plums on top of each disc of head.
Fill the ravioli and cook in water for 4 minutes.
Dish composition
Brush the ravioli with the Cadore bitter reduction and serve with a piece of Shiso leaves and a few drops of pumpkin seed oil.
The cover photo is by @Aromicreativi
