Crown Shaped Pasta Filled with Grana Padano RISERVA 24 months & Tomato

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Crown Shaped Pasta Filled with Grana Padano RISERVA 24 months & Tomato
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Details

. Difficulty: Medium . Serves: 20 people (20 coronas) people . Preparation time: 1 hour

Ingredients

Dough
(for 20 coronas)

175g (1 ¼ cups) “oo” Caputo Flour
85g (3/4 cups) Durham Flour
19g (2 tablespoons) Semolina
356g (14 eggs) Egg yolk; approximately 14 yolks

Filling

Bechamel Sauce:

Butter 226.5 g (1 cup)
AP Flour 300 g (2 cups)
Milk 1500 g (1 ½ quarts)
Salt TT
Onion; studded with 2 cloves ½ of 1 whole
Thyme 2 sprigs
Bay Leaf 2 leaves
Egg yolks approx. 4 each (1 yolk for every pint of bechamel)
Grana Padano Riserva 24 months; finely grated 500g (1 QT)

Preparation

  1. Make a roux by melting butter completely on low heat, making sure not to brown.
  2. Once melted, whisk in flour to create paste. Make sure to smooth out any lumps and continue to cook for a few minutes to cook out the raw flour taste.
  3. Separately in a small pot, steep cloved-onion and herbs in milk. Slowly whisk milk into the roux and cook on low heat until smooth and thick. Strain through chinois.
  4.  While still warm, return back to a clean pot off the heat and beurre mix in egg yolks (one at a time) and Grana Padano Riserva .
  5. Strain again through chinois and cool in large piping bags.

Pomodoro
Itlalian Peeled Tomates 3000 g (1 can)
Pomodorini 1600 g (4 cans)
Garlic 1 clove; crushed

Food milled together.
  1. In a small rondeau, lightly toast garlic clove in olive oil until fragrant. Add food-milled tomatoes and cook on low heat until reduced by half.
  2. Season with salt and sugar to taste
Melissa Rodriguez
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