Recipe by Agostino Iacobucci: 36-Month Parmigiano Reggiano “Eye” with Coffee, Saffron, and Montoro Onion.
Ingredients for 4 servings
- 200 grams of 36-month Parmigiano Reggiano
- 50 ml of fresh cream
- 100 grams of instant coffee
- 50 grams of sugar
- 4 Montoro onions
- Saffron to taste
- Egg pasta dough as needed
Method
Start by preparing classic egg pasta using 1 kg of flour and 10 whole eggs. Allow the pasta dough to rest in the refrigerator.
Heat the cream in a saucepan and mix it with the Parmigiano Reggiano until you obtain a homogeneous and compact filling.
Prepare a strong coffee extract by dissolving the instant coffee in a saucepan with a bit of water. Add sugar and let the mixture reduce.
Bake the Montoro onions in the oven at 165°C (325°F) for 90 minutes. Then remove any dry parts, blend the rest, and refine it through a strainer to obtain a liquid.
In a pan, reduce the liquid until it becomes glossy.
Roll out the pasta to a 1mm thickness. Form small balls with the cream and Parmigiano filling, place them on the pasta sheet, and create eye-shaped tortellini.
Cook the pasta eyes in salted water with a few saffron threads. Drain them and sauté them in a pan with a drizzle of olive oil.
On the serving plate, combine the coffee, the stuffed pasta and drizzle them with the glossy sauce.
