Cappelletti with DOC Prosecco and Grana Padano Sabayon
Chef Danilo Cortellini
12 green asparagus
2 tbsp of extra virgin olive oil
20 g of grated Grana Padano cheese
20 g of chopped onion
20 g of unsalted butter
Salt and pepper to taste
Herbs to garnish
For the pasta:
3 whole rich yolk eggs
300 g 00 flour
For the filling:
6 egg yolks
50 ml of Prosecco DOC
80 g of grated Grana Padano cheese
80 g of double cream
To prepare the pasta simply kneed all the eggs and flour together until you have a smooth but elastic dough. Let it rest wrapped in cling film for about 30 minutes.
Now prepare the filling. On a low heat, boil the Prosecco DOC until it’s reduced by half.
Whisk the egg yolks and add the grated Grana Padano to them. Place the bowl on a bain-marie, or over a saucepan of simmering water, but make sure the water never reaches boiling point or it will scramble the eggs.
Add the hot reduced wine to the egg yolks and whisk together constantly to form the sabayon. Once hot, firm but still a little fluffy to the touch, remove from the heat. It should take about 5 minutes. Whilst it cools down, continue to mix. You can now add the whipped double cream to the sabayon and place the cold mixture into a pastry-piping bag. Let it set well in the fridge for at least 1 hour.