Giuseppe Iannotti's recipe: Pastina al formaggino
"Pastina al formaggino" was born with the idea of serving to an area such as central Campania the chef Iannotti's conception of buffalo mozzarella: a dish that is not cut, seasoned or cooked but is to be served this way; to pay homage to it and to be able to serve it on the table we go and take the ingredients with which the mozzarella is made (milk, cream) that curdled in a different way give life to a formaggino. To this we add the playful part related to the type of tableware chosen to serve this dish: the classic dish used for children.
Ingredients for 4 people
For the formaggino
- 800 ml of buffalo milk
- 800 ml buffalo cream
- 6 ml of lemon
- 6 ml rennet
For the pastina
- Pastina (like melon seeds or risoni)
- Salt to taste
- Olive oil to taste
- Parmigiano cheese to taste
Procedure
For the cheese
Combine buffalo milk and cream in a pot and bring to 21°c. Remove from heat source and add lemon and rennet. Stir carefully and store in a cool place for about 8 hours.
After the 8 hours have elapsed, cut the curd and place the mixture in a sieve so that it will lose excess liquid. Store the cheese mixture in the refrigerator.
For the melon seeds
Combine water and salt in a small saucepan and once brought to a boil, add the melon seeds and a tablespoon of formaggino. Allow to cook for 6 minutes, remove from the heat source and toss with more formaggino, Parmigiano and extra virgin olive oil.
Dish composition
Serve hot in a soup plate as pictured on the cover.
A simple dish but specially created and designed to evoke childhood memories for diners.