• Ravioli with taleggio

Ravioli with taleggio

PREPARATION: Place the sweetbreads in a pan, cover with cold water, a little salt, put on fire and just bubbles drain the sweetbreads and cool in ice. Remove the skins and put under weight for about an hour in a sautee with olive oil and chopped shallots, sauté the sweetbreads, when they are golden brown, deglaze with white wine, add the salted capers, remove the sweetbreads and reduce the gravy. Chop the taleggio, blend in blender to obtain a natural mixture smooth and soft. Spread finely fresh pasta and pack ravioli with the mixture of taleggio. Soak the noodles in warm water to rice for a few minutes, drain, dry and wrap the capers in bloom like a nest, fry in hot oil and store. Prapare shavings with parmesan. Cook the ravioli in salted water, drain and pour into the cooking reduced, add the sliced ​​sweetbreads, butter and serve. Presentation: dress ravioli with their sauce, sprinkle with Parmesan cheese, arrange the fried capers and Glaze with foam mozzarella melted at 60° and mounted as for a cappuccino.
Ingredient for 4 people:
500 g fresh egg pasta
400 g GILDO'C taleggio  
600 g veal sweetbreads
30 g capers in bloom
10 g salted capers, rinsed and drained
60 g parmesan
50 g rice noodles
1 chopped shallot
30 g butter
60 ml white wine
1 sprig of thyme
salt and pepper to taste
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