Rice Ravioli With Saffron, Meat Mayonnaise And Pork Pop Corn

Name: Rice Ravioli With Saffron, Meat Mayonnaise And Pork Pop Corn
Total time: 2 h 40 min
Yield: 4
Cuisine: Italian
Ingredients: Pasta; Pork Rind; Rice Vinegar; Parmesan cheese; Cream; Butter; Bechamel Sauce; Scallion; Seed Oil; Extra virgin olive oil

Ravioli recipes: Italian rice and saffron ravioli, a delicate and original pasta dish by chef Andrea Berton from Milan

01 April, 2012

Cuisine

Italian

Season & Occasion

Fall

serves for

total time

2 HR 40 MIN

ingredients

Pasta

200 g, fresh, (classic recipe)

Pork rind

250 g

Rice vinegar

100 g (best if Carnaroli Riserva Gallo)

Parmesan cheese

60 g, aged 16 months

Cream

30 g

Butter

20 g

Bechamel sauce

1 l

Scallion

1/2, brunoise chopped

100 g

70 g

Extra virgin olive oil

30 g

Preparation

Ravioli And Saffron Rice Cream
Cook the rice as if it you were making a classic risotto alla Milanese, and then, when it’s cooked and after having stirred in the cheese and butter, blend it in a mixer until you get a smooth cream.
Shape the ravioli with the help of a pasta maker and two 2cm pasta moulds.
Cook in salted water.

Meat Mayonnaise
Using a hand-mixer, blend the ingredients until obtaining a smooth, creamy sauce.

Pork Popcorn
Slowly, let the pork rind cook in water seasoned with carrot, celery and onion for at least 2 hours.
Spread on a plate over waxed paper and let dry for at least 24 hours in a 60°C oven.
Make clusters of pork rind and fry them in oil at 190°C.