Egg pasta doughnut, chimichurri, winter mushrooms and mushroom reduction | Rocco De Santis

Ingredients for 4 people

For the egg pasta

• 800 g weak flour (w less than 170)
• 500 ml egg yolk
• 1 small bag of saffron
• 2/3 drops of vinegar
   

For the chimichurri sauce

• 1oo g parsley
• 60 g green onion
• 3 cloves of garlic
• Peel of half a lemon
• 10 g fresh oregano
   

For the mullet sauce

• 1 piece of fishbone
• 1 lemon peel
• 1 sprig of thyme
• 1 clove of garlic
• sparkling water
• capers to taste
• peeled lemon
   

For the stuffing

• 1 kg veal tongue
• celery, carrots, onions to taste
• 100 g tomato paste
• 1 bay leaf
• 1 piece of whole capon
• 50 g Parmigiano cheese
• 50 g Pecorino cheese
• 1 egg yolk
   

For the mushroom reduction

• 200 g brown champignons
• 200 g dried porcini mushrooms
   

Procedure

For the stuffing

Blanch veal tongue in salted water with celery, carrots and onions for about 2 hours.
Prepare a sauté with celery, carrots, onions, bay leaves and brown the capon flesh (breast and thighs).
Wet with red wine, add tomato paste and previously cooked veal tongue meat. Allow to stew for about 6 hours.
Once overcooked, with the help of a whisk mix everything well until a smooth mixture is obtained. Combine Parmigiano and Pecorino cheese and an egg yolk. Place in a piping bag and let stand.
 

For the egg pasta

Prepare the egg pasta by combining all the ingredients. Once ready, place it in a vacuum for about 6 hours to rest.
 

For the mugnaia sauce

Purge the bones of a sea bass (but a turbot will do) under water to lose impurities.
In a cast-iron pot or rondo (shallow casserole), combine all the ingredients and cover flush with the sparkling water. Put a lid on and let it go for about 2 hours over very low heat until the fish essence is very intense. Strain the whole.
Separately, prepare a base with oil, poached garlic, capers and lemon wedges, peeled raw. Sauté a little and add the fish essence. Allow to cook until capers are overcooked. Let cool and with the help of a food processor blend everything until smooth and homogeneous.
Place in a cooking bottle and keep aside.
 

For the chimichurri sauce

Blanch all ingredients , combine in a pacojet glass and place in blast chiller to negative. Poach 3 times to obtain a smooth, homogeneous sauce.
For the mushroom reduction: brown the mushrooms with oil and butter. Wet with dried porcini water and add them . Cover and allow to reduce until an intense mushroom sauce is obtained.
 

To prepare the doughnuts

With a pasta machine, roll out the egg dough and with the help of a ruler, make a sheet 17 cm long and 7 cm wide.
Place the filling, close it like a cannoli, and with the help of a savarin mold close in a doughnut shape. Secure the edges by hand to close the doughnut.
 

Dish composition

Blanch the doughnut in boiling salted water for about 3 minutes. Meanwhile, in a pan, combine the mushroom ristretto in which to glaze the doughnut. Place it in the center of a plate.
Garnish with the miller sauce, chimichurri sauce, a caper powder and finally a light spoonful of mushroom reduction.