The creations of great chefs

GOLD MARTELLI MACCHERONI

Primi

  • Difficulty easy
  • Preparation 20 minutes
  • Tipology first course
  • Portions 4

INGREDIENTS

  • For the cream:
  • 1 litre of milk
  • 80 g of butter
  • 70 g of rice flour
  • 300 g of semi-matured Tuscan pecorino cheese in cubes
  • 20 g of Maldon salt
  • For the pasta:
  • 3 litres of water
  • 1 Pilsner Urquell beer
  • 320 g of Martelli maccheroncini
  • 23 kt Edible Gold Chef crumbs

Preparation

Place all of the ingredients for the cream, except for the pecorino cheese, in the Thermomix, bringing it to 90°C for 10 minutes. Then lower the temperature to 70°C and add the pecorino cheese. Blend.

In another pot bring the water to a boil, add the beer and add the pasta; cook well, al dente, drain and sauté in the pecorino cream.

Plate the pasta and distribute the Gold Chef crumbs over the entire surface.

COOKING INSPIRATIONS

THE RECIPES OF MARCO STABILE