Ingredients:
For the noodles:
-3 yolks
- flour 00 gr 80
For the sauce:
- finely chopped celery, carrot and onion 20 g
- tomato puree 100 g
- 50 g beef muscle
- pork ribs 50 g
- 20 g pork rind
- 20 g extra virgin olive oil
- White wine 15 g
To complete the dish:
- knife-cut Piedmontese fassona hip tip 50 g
- 3 g lemon juice
- candied lemon brunoise cut 5 g
- celery, carrot and onion cut into brunoise gr 15
- 2 g minced parsley
– 15 g extra virgin olive oil
Procedure:
Brown all the pieces of meat, deglaze with the white wine and add the vegetables. When everything is well browned, add the tomato puree. Cook over very low heat until the meat is completely frayed.
Leave to cool, pass everything through a vegetable mill and then filter with a fine mesh strainer. We will thus obtain a very tasty meat sauce with which to cream the tagliolini.
At the end, off the heat, add a drizzle of raw oil and a piece of chopped parsley.
Plating:
Spread out on a flat plate and complete with the fassona tartare and the vegetable gramolada.
