Spaghetti with ‘farmyard’ white ragu and fossa cheese zabaglione

Author: Pasqualino - chef

Ingredients

    • 20 g chicken livers
    • 35 g quail breast without skin
    • 30 g duck breast
    • 35 g pigeon breast without skin
    • 15 g duck fat
    • 30 g olive oil
    • 20 g celery
    • 15 g carrots
    • 55 g onion
    • 25 g shallot
    • 2 g garlic
    • 10 g butter
    • 1 leaf of bay laurel tree
    • 3 rosemary twigs
    • Salt, sugar, black pepper and nutmeg as required

    Ingredients for zabaglione:

    • 150 g cream
    • 50 g grated fossa cheese
    • 10 g grated Parmesan cheese
    • 5 g butter
    • 1 egg yolk
    • Salt and sugar as required

Medium/difficult

4

90 Min.

Procedure:

Cut celery, carrot, onion, shallot and garlic not too finely, then cook in a pan with oil, butter, laurel tree leaf and rosemary, until brown. Add chopped meats, salt, sugar, pepper, nutmeg and 400 g Aliveris Spaghetti previously boiled in abundant salted water.

For the Zabaglione: mix all the ingredients and let them blend.

Put the zabaglione in the center of the dish. Add Aliveris Spaghetti and a spoon of cooking water. Garnish with a rosary twig and some extra virgin olive oil.