Ylenia Parente – Pork and cabbage stew parcels with truffle-flavored Parmigiano Reggiano fondue and cabbage chips
Pork and cabbage stew parcels with truffle-flavored Parmigiano Reggiano fondue and cabbage chips
Ingredients
Fresh Pasta
• 250 g 00 flour
• 150 g re-milled semolina
• 3 whole eggs
• 5 egg yolks
Stew Stuffing
• 1 pork belly
• 6 carrots
• 3 celery stalks
• 4 onions
• Rosemary, bay leaves, and thyme to taste
• White wine as you like it
• Water as you like it
• Salt as you like it
Filling Seasoning
• 250 g Cabbage cream
• 200 g Crispy Sautéed cabbage
Parmigiano Reggiano Fondue
• 200 g fresh cream
• 120 g grated Parmigiano Reggiano
• T&C Truffle Truffle sauce, as you like it
Cabbage chips
• Cabbage leaves as you like it
How to do it
Fresh pasta
Make a well in the flour, add the eggs and egg yolks, and knead until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Season the pork belly in a saucepan until it browns intensely (Maillard reaction). Add the roughly chopped celery, carrot, and onion and sauté.
Transfer everything to a tall baking sheet. Cover with water and wine, season with salt, and add the herbs. The liquid should completely cover the meat.
Cover and cook in the oven at 150°C for about 3 hours, until the meat is very tender.
Drain the meat, remove the meat, and chop coarsely. Blend the cooking liquid with the vegetables and reduce slowly over the heat until you obtain a concentrated sauce.
Lightly sauté the onion, add the cabbage, and cook gently until soft. Blend part of it to obtain a creamy sauce.
Finely sauté the remaining cabbage in the pan to keep it crispy.
Add to the meat:
• 700 g stew
• 250 g creamed cabbage
• 200 g crispy cabbage
Season with salt.
Roll out the dough thinly. Arrange the filling, fold over the dough, and seal tightly.
Cook in salted water for 2–3 minutes and gently toss in the stew sauce.
Parmigiano Reggiano Fondue
Heat the cream without boiling. Remove from the heat and stir in the Parmigiano Reggiano cheese, stirring until smooth. Drizzle with T&C Truffle truffle sauce.
Cabbage Chips
Arrange the leaves on a baking sheet and dry at 75°C for about 12 hours, until crispy.
Plating
Spread the fondue on the plate with the addition of the T&C truffle sauce, arrange the parcels covered with the stew sauce and garnish with cabbage chips and a few drops of truffle.
