Capon and potato stuffed bottoni, Parmigiano Reggiano mousse, thyme ristretto | Rocco De Santis

Ingredients for 4 people

For the egg pasta

• 1 kg semolina
• 30 g salt
• 8 whole eggs
• 1 capon
• Celery to taste
• Carrots to taste
• Onion to taste
• 500 g potatoes
• Rosemary to taste
• Thyme to taste

For the Parmigiano Reggiano mousse

• 250 ml milk
• 250 ml of cream
• 350 g grated Parmigiano Reggiano cheese

Procedure

For the egg pasta

As a first step prepare the capon broth by cutting the vegetables into mirepoix, in a saucepan add the capon to the vegetables and cover with water, bring to a boil and cook slowly for about 6 hours.

Meanwhile, prepare the egg pasta by combining all the ingredients in a planetary mixer, cover the dough with plastic wrap and let it rest for about 30 minutes.

Once the capon is cooked, pass the meat through a meat grinder and add it to the potatoes previously browned in a pan with oil, rosemary and thyme finishing cooking in the oven and then mashed, mix it all together seasoning with salt and pepper, Parmigiano and herbs such as thyme and rosemary, until a homogeneous filling is obtained.

Roll out the dough thinly. With the help of a pastry cup, stuff with capon and close giving the desired shape.

Cook the resulting ravioli in capon broth, drain and sauté them in a meat stock obtained by browning the carcasses of chicken, capon and beef and simmering for hours, then strained and reduced until a thyme-scented ristretto is obtained.

For the Parmigiano Reggiano mousse

Combine cream and milk and allow to reduce by half, off the heat. Add grated Parmigiano and thicken with the help of a blender, fill siphon and charge with 2 gas canisters.

Dish composition

In a soup plate lay the Parmigiano mousse, ravioli and decorate with thyme leaves and a Parmigiano wafer.