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recipe • cheesepasta

Parmigiano Reggiano 40 Months, Porcini, Maultaschen, Salsify, Beechnuts, Lamb's lettuce

Maultaschen dough

Put the flour in a large mixing bowl, make a well in the centre, add the eggs and salt to the well and knead with the dough hooks of a food processor until smooth and pliable. Shape the dough into a ball, wrap in foil and leave to rest in the fridge for 3 hours.

100 g flour, coarse grained, spaetzle flour
100 g Wheat flour, type 405   
2 Eggs
1 tbsp Salt

Maultaschen filling

Put the dried porcini in half a litre of warm water and leave to soak for 30 minutes. Bring the milk and butter to the boil together. Add the semolina while stirring. Then gradually stir in the eggs and leave to cool. Remove the mushrooms from the soaking water, squeeze them out carefully and chop finely. Now clean the fresh porcini and cut into small cubes. Heat the olive oil in a pan, sauté the shallots and porcini and stir into the semolina mixture. Mix the cottage cheese and Parmigiano Reggiano into the mixture and season with salt, pepper and nutmeg.

50 g Porcini, dried     
150 ml Milk
50 g Butter
150 g          Semolina
2                       Eggs  
500 g          Porcini, fresh 
1 tbsp     Olive Oil  
1 Small shallot, finely chopped       
50 g          Cottage Cheese                            
75 g          Parmigiano Reggiano 40 m - grated
1 tbsp     Parsley, finely chopped                
Salt
Black pepper                                 
Nutmeg, freshly grated               

Ravioli

Now unwrap the pasta dough from the foil and divide it into two equal pieces. It is best to use a pasta machine to roll out the dough into two sheets about 1 mm thick. Dust the work surface with flour, lay one sheet of dough on it, spread 5 cm square and 1 cm high portion of the filling on the dough with a tablespoon and brush the edge with a little egg yolk. Fold the second sheet of pastry over the filling and press down gently so that as little air as possible is tapped. Cut out about 12 Ravioli with a pastry wheel. Bring plenty of salted water to the boil in a saucepan and place the ravioli in. Reduce the heat immediately and simmer the ravioli for about 5 minutes. Remove with a slotted spoon and drain. Fry the ravioli in a little butter until translucent just before serving.

Flour    
2 Egg Yolks       
Butter                                             

Black salsify vegetables

Mix vinegar, flour and 1 l water. Wash and peel the salsifies and place them in the vinegar water so lest they turn brown. Cut the salsifies diagonally into 1 cm wide pieces and put them back into the vinegar. Heat the butter and olive oil in a wide saucepan and sauté the shallots until translucent. Remove the salsify from the vinegar water, pat dry and sauté briefly. Add the cream, bring to the boil and simmer over a low heat for 20 minutes. The black salsifies should still have a bite. Season with a little lemon zest, lemon juice Parmigiano Reggiano, salt and pepper.

3 tbsp     White wine vinegar                       
1 tbsp     Flour          
400 g          Black Salsify
20 g          Butter                                             
1 tbsp                        Olive Oil                        
1 Shallot, finely chopped                 
150 g          Whipped Cream                            
1 Lemon, grated zest                      
2 tsp       Lemon juice                                   
50 g          Parmigiano Reggiano 40 m, grated
Salt
Pepper
100 g Lamb’s lettuce                              
75 g Beechnuts, peeled                        

Lamb's lettuce

Clean and carefully wash the lamb’s lettuce. Keep in a cool place until serving. Preheat the oven at 160°C for the beechnuts. Roast them in a hot oven for 8 to 10 minutes, until golden brown.

100 g Lamb’s lettuce                              
75 g Beechnuts, peeled                        

Parmigiano Reggiano crisp

Prepare a silicone mat for the Parmigiano finely grated crisp and sprinkle the Parmigiano evenly thinly four times into a ring cutter. Place the mat in a microwave, set to the highest setting and gratinate the Parmigiano for 40 to 50 seconds until light golden. Place the crisp on kitchen paper until ready to serve.

150 g Parmigiano Reggiano 40 m,  finely grated 

Parmigiano Reggiano and Beechnuts Pesto

Preheat the oven at 160°C. Roast the beechnuts in the hot oven for 6 to 8 minutes, until golden brown. Leave to cool and chop finely. Heat a little sunflower oil in a high pan and sauté the shallots and herb mushroom until translucent. Add the Parmigiano Reggiano and the beechnuts and mix with the pan contents. Pluck the parsley leaves and chop finely, add with the olive oil and season the pesto with salt, pepper and garlic.

4 tbsp     Beechnuts, peeled                        
Sunflower oil                                  
2 Shallots, finely chopped               
1 King Oyster mushroom, cut into Small cubes   
60 g Parmigiano Reggiano 40 m, finely grated         
4 tbsp     Extra virgin olive oil                       
6 stalks   Leaf parsley
Salt
Black Pepper
1 clove    Garlic, peeled and pressed         

To garnish

To serve, place the black salsify in the centre of the plate. Place the ravioli, the Swabian raviolis, on top. Put the pesto next to it. Decorate with the lamb’s lettuce and beechnuts and top each with a Parmesan crisp.

Note: While taking photos, the chef came up with another idea for the decoration: When making the black salsify vegetables, he cooked eight pieces, each 5 cm long, with it, rolled them in ground black sesame seeds and placed them additionally on the dish as a splash of colour – as it were, to symbolize the coarse, dark skin of the fine winter vegetable.  

Black Salsify Vegetables
Ravioli
Parmigiano Reggiano and Beechnuts Pesto
Lamb's Lettuce
Parmigiano Reggiano Crisp