Green wild herb soup, piopparelli and frothy casatella trevigiana

by Tuesday, September 25, 2012

For 4 people:

200 gr piopparelli
100 g casatella trevigiana
100 g fresh ricotta
1 kg wild herbs (Hop sprouts, rosoline, s-ciopet, nettles)
1the veal broth
.5 white onion
1 clove of garlic
1 Walnut butter
Extra virgin olive oil
Harlequin pepper

Clean the mushrooms, quickly wash and dry. Sauté the garlic in two tablespoons of olive oil, throw the mushrooms and cook until the water vegetation avaporazione. Glassarli with a knob of butter, adjust salt and reserve. Go to the mixer the casatella and cottage cheese with a little olive oil, salt and pepper. Keep in refrigerator until ready to serve. Clean and thoroughly wash the wild herbs. To sweat the onion in a little oil, Add the broth and herbs and cook for a few minutes. Pass the soup through food mill and adjust with salt. Arrange on hot soup dishes, Add two very cold foam quenelle, the piopparelli, a little olive oil and ground pepper.

Recipe of Restaurant Miron


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