Chef Giovanni Maria Ragazzi
I piaceri di Lucrezia, Via XX settembre, 61 – Ferrara
www.ipiaceridilucrezia.vpsite.it
Skin, gut and wash the eel, then cut the meat into thin strips. Boil the eel's head in about 300 ml of water. Clean the Voghiera Garlic (Aglio di Voghiera DOP) and cut it into slices. Put it in a saucepan with oil, add the strips of eel, add a bit of wine and allow to evaporate. Wet the tomato paste with a ladle of eel broth and add it to the mixture. Add salt and pepper to taste. Reduce until it is completely dry. Use a fine colander to strain off the excess fat, and once warm add the pecorino and Parmesan cheeses. Blend everything with an immersion blender and store in the fridge.
Use a roller to roll out the egg pasta in a thin sheet. Place the eel filling in a pastry bag and prepare the pasta by putting proportioned dabs of filling at regular intervals. Cut the sheet of pasta using a 6 cm diameter round cutter to make discs with eel filling at the centre, then remove the discs and fold them in half to close.
In a pan melt the butter, then add the cream and yoghurt for a tart cream.
Cook the mezzelune in plenty of salty water and then add the yoghurt cream.
Place the mezzelune on a plate and cover them with the tart cream, cut small blades of black garlic and place them on the pasta.
Ingredients
Directions
Skin, gut and wash the eel, then cut the meat into thin strips. Boil the eel's head in about 300 ml of water. Clean the Voghiera Garlic (Aglio di Voghiera DOP) and cut it into slices. Put it in a saucepan with oil, add the strips of eel, add a bit of wine and allow to evaporate. Wet the tomato paste with a ladle of eel broth and add it to the mixture. Add salt and pepper to taste. Reduce until it is completely dry. Use a fine colander to strain off the excess fat, and once warm add the pecorino and Parmesan cheeses. Blend everything with an immersion blender and store in the fridge.
Use a roller to roll out the egg pasta in a thin sheet. Place the eel filling in a pastry bag and prepare the pasta by putting proportioned dabs of filling at regular intervals. Cut the sheet of pasta using a 6 cm diameter round cutter to make discs with eel filling at the centre, then remove the discs and fold them in half to close.
In a pan melt the butter, then add the cream and yoghurt for a tart cream.
Cook the mezzelune in plenty of salty water and then add the yoghurt cream.
Place the mezzelune on a plate and cover them with the tart cream, cut small blades of black garlic and place them on the pasta.