Rice Ravioli With Saffron, Meat Mayonnaise And Pork Pop Corn

Rice Ravioli With Saffron, Meat Mayonnaise And Pork Pop Corn

Ravioli recipes: Italian rice and saffron ravioli, a delicate and original pasta dish by chef Andrea Berton from Milan

01 April, 2012
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Cuisine

Season & Occasion

serves for

4

total time

2 HR 40 MIN

ingredients

Pasta
200 g, fresh, (classic recipe)
Pork Rind
250 g
Rice Vinegar
100 g (best if Carnaroli Riserva Gallo)
Parmesan Cheese
60 g, aged 16 months
Cream
30 g
Butter
20 g
Bechamel Sauce
1 l
Scallion
1/2, brunoise chopped
100 g
Seed Oil
70 g
Extra Virgin Olive Oil
30 g

Preparation

Ravioli And Saffron Rice Cream
Cook the rice as if it you were making a classic risotto alla Milanese, and then, when it’s cooked and after having stirred in the cheese and butter, blend it in a mixer until you get a smooth cream.
Shape the ravioli with the help of a pasta maker and two 2cm pasta moulds.
Cook in salted water.

Meat Mayonnaise
Using a hand-mixer, blend the ingredients until obtaining a smooth, creamy sauce.

Pork Popcorn
Slowly, let the pork rind cook in water seasoned with carrot, celery and onion for at least 2 hours.
Spread on a plate over waxed paper and let dry for at least 24 hours in a 60°C oven.
Make clusters of pork rind and fry them in oil at 190°C.
 

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