Ingredients
Fresh pasta
• 400 grams of flour 00
• 200 g of semolina
• 9 yolks
• 2 whole
• Vinegar to taste
Button stuffing
• 240 g almond base (almonds hydrated overnight, blended and sieved)
• 40 g nduja
Almond base
• 400 g peeled almonds
• 200 g water
Potato broth
• 500 g of potato peelings
• 2 liters of h20
Method
Fresh pasta: put all the ingredients in the planetary mixer and mix, leave the dough to rest for 30 minutes in the refrigerator
BrothPreparation: dry the salted potato peelings at 170 degrees for 30 minutes, as soon as they are ready, make the stock in a pressure cooker, add the potato peelings and water, cook for 30 minutes on low heat.
Almond base: put the almonds to hydrate overnight, blend and sift.
Filling: blend the 'nduja, sift and add the almond previously prepared to the base and put in a pastry bag and roll out the dough very fine, shape into buttons.
Cook the pasta buttons in salted water, once ready put them in a deep dish, add the potato peel broth, the fresh fennel beard and a few drops of white wine (for this recipe we use our Imyr white)
