INSPIRATION
This is the Italian rendition crafted specifically for Milleunapasta, for the dish, in its inception, was born of potato gnocchi. I yearned to exalt an exceptional pasta, emblematic of Sardinia and impossible to replicate industrially. A veritable jewel, singular to Italian heritage. A spring draft of a first course wherein the pristine freshness of verdure is celebratedu2026 Picture yourself in a verdant meadow, enveloped by the perfume of fresh grass and the first blossoming dandelion shoots.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Liquid cream
Young Parmigiano
Butter
Sunflower oil
Toasted pine nuts
Medium-aged Parmigiano
Wild garlic
Flour 00
Chlorophyll
Peas and broad bean pods with
scraps of asparagus
Salt
Freshly cracked pepper
Lorighittas (pasta)
Spring vegetables (peas, broad beans,
asparagus, mangetout, snow peas)
Garlic-infused oil
Pea shoots
Dill-infused oil
400 gr
500 gr
200 gr
100 gr
100 gr
40 gr
100 gr
50 gr
200 gr
As needed
As needed
As needed
As needed
As needed
As needed
As needed
As needed
FOR THE CHLOROPHYLL BUTTER
Peashells, broad beans, and
trimmings of asparagus
Flour 00
Chlorophyll
Butter
To taste
50 g
200 g
200 g
FOR THE INFUSION OF WILD GARLIC
Wild garlic
Sunflower oil
Toasted pine nuts
Medium-aged Parmigiano
Salt
100 g
100 g
100 g
40 g
Sufficient quantity
FOR THE ELIXIR OF PARMIGIANO
Liquid cream
Young Parmigiano
400 gr
500 gr
FOR THE ART OF PLATING
Lorighittas (pasta)
Salt
Freshly cracked black pepper
Springtime vegetables
Garlic-infused oil
Pea shoots
Dill oil
A.r
A.r
A.r
A.r
A.r
A.r
A.r
CURATION
For the chlorophyll butter:
Extract the vibrant chlorophyll from the pods of peas, fava beans, and the tender trimmings of asparagus. Using the pristine water thus obtained, cook the flour with the chlorophyll as if crafting a traditional farinata. Once it reaches a gentle boil, whip with the butter at room temperature to create a velvety emulsion.For the wild garlic pesto:
Blend all ingredients swiftly at maximum velocity. Chill immediately upon a tray resting over a bed of ice water to preserve its brilliant hue. Season with salt to taste.For the Parmigiano milk:
Combine the two ingredients and allow them to infuse for 40 minutes at 80u00b0C, coaxing forth their rich essence. Filter gently.For the presentation:
Cook the pasta in boiling water, drain, and glaze meticulously with the chlorophyll butter, seasoning with salt and freshly ground pepper. Arrange the beautifully glazed lorighittas at the base within a pastry ring, and adorn the center with delicate droplets of pesto. Remove the ring and gracefully arrange the spring vegetables, previously blanched and sautéed in the garlic-infused oil. Finish with a few tender pea shoots and the aromatic dill oil. Complete this culinary ritual at the table by pouring the warm, comforting Parmigiano milk.
INSPIRATION
This is the Italian rendition crafted specifically for Milleunapasta, for the dish, in its inception, was born of potato gnocchi. I yearned to exalt an exceptional pasta, emblematic of Sardinia and impossible to replicate industrially. A veritable jewel, singular to Italian heritage. A spring draft of a first course wherein the pristine freshness of verdure is celebratedu2026 Picture yourself in a verdant meadow, enveloped by the perfume of fresh grass and the first blossoming dandelion shoots.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Liquid cream
Young Parmigiano
Butter
Sunflower oil
Toasted pine nuts
Medium-aged Parmigiano
Wild garlic
Flour 00
Chlorophyll
Peas and broad bean pods with
scraps of asparagus
Salt
Freshly cracked pepper
Lorighittas (pasta)
Spring vegetables (peas, broad beans,
asparagus, mangetout, snow peas)
Garlic-infused oil
Pea shoots
Dill-infused oil
400 gr
500 gr
200 gr
100 gr
100 gr
40 gr
100 gr
50 gr
200 gr
As needed
As needed
As needed
As needed
As needed
As needed
As needed
As needed
FOR THE CHLOROPHYLL BUTTER
Peashells, broad beans, and
trimmings of asparagus
Flour 00
Chlorophyll
Butter
To taste
50 g
200 g
200 g
FOR THE INFUSION OF WILD GARLIC
Wild garlic
Sunflower oil
Toasted pine nuts
Medium-aged Parmigiano
Salt
100 g
100 g
100 g
40 g
Sufficient quantity
FOR THE ELIXIR OF PARMIGIANO
Liquid cream
Young Parmigiano
400 gr
500 gr
FOR THE ART OF PLATING
Lorighittas (pasta)
Salt
Freshly cracked black pepper
Springtime vegetables
Garlic-infused oil
Pea shoots
Dill oil
A.r
A.r
A.r
A.r
A.r
A.r
A.r
CURATION
For the chlorophyll butter:
Extract the vibrant chlorophyll from the pods of peas, fava beans, and the tender trimmings of asparagus. Using the pristine water thus obtained, cook the flour with the chlorophyll as if crafting a traditional farinata. Once it reaches a gentle boil, whip with the butter at room temperature to create a velvety emulsion.For the wild garlic pesto:
Blend all ingredients swiftly at maximum velocity. Chill immediately upon a tray resting over a bed of ice water to preserve its brilliant hue. Season with salt to taste.For the Parmigiano milk:
Combine the two ingredients and allow them to infuse for 40 minutes at 80u00b0C, coaxing forth their rich essence. Filter gently.For the presentation:
Cook the pasta in boiling water, drain, and glaze meticulously with the chlorophyll butter, seasoning with salt and freshly ground pepper. Arrange the beautifully glazed lorighittas at the base within a pastry ring, and adorn the center with delicate droplets of pesto. Remove the ring and gracefully arrange the spring vegetables, previously blanched and sautéed in the garlic-infused oil. Finish with a few tender pea shoots and the aromatic dill oil. Complete this culinary ritual at the table by pouring the warm, comforting Parmigiano milk.
INSPIRATION
This is the Italian rendition crafted specifically for Milleunapasta, for the dish, in its inception, was born of potato gnocchi. I yearned to exalt an exceptional pasta, emblematic of Sardinia and impossible to replicate industrially. A veritable jewel, singular to Italian heritage. A spring draft of a first course wherein the pristine freshness of verdure is celebratedu2026 Picture yourself in a verdant meadow, enveloped by the perfume of fresh grass and the first blossoming dandelion shoots.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Liquid cream
Young Parmigiano
Butter
Sunflower oil
Toasted pine nuts
Medium-aged Parmigiano
Wild garlic
Flour 00
Chlorophyll
Peas and broad bean pods with
scraps of asparagus
Salt
Freshly cracked pepper
Lorighittas (pasta)
Spring vegetables (peas, broad beans,
asparagus, mangetout, snow peas)
Garlic-infused oil
Pea shoots
Dill-infused oil
400 gr
500 gr
200 gr
100 gr
100 gr
40 gr
100 gr
50 gr
200 gr
As needed
As needed
As needed
As needed
As needed
As needed
As needed
As needed
FOR THE CHLOROPHYLL BUTTER
Peashells, broad beans, and
trimmings of asparagus
Flour 00
Chlorophyll
Butter
To taste
50 g
200 g
200 g
FOR THE INFUSION OF WILD GARLIC
Wild garlic
Sunflower oil
Toasted pine nuts
Medium-aged Parmigiano
Salt
100 g
100 g
100 g
40 g
Sufficient quantity
FOR THE ELIXIR OF PARMIGIANO
Liquid cream
Young Parmigiano
400 gr
500 gr
FOR THE ART OF PLATING
Lorighittas (pasta)
Salt
Freshly cracked black pepper
Springtime vegetables
Garlic-infused oil
Pea shoots
Dill oil
A.r
A.r
A.r
A.r
A.r
A.r
A.r
CURATION
For the chlorophyll butter:
Extract the vibrant chlorophyll from the pods of peas, fava beans, and the tender trimmings of asparagus. Using the pristine water thus obtained, cook the flour with the chlorophyll as if crafting a traditional farinata. Once it reaches a gentle boil, whip with the butter at room temperature to create a velvety emulsion.For the wild garlic pesto:
Blend all ingredients swiftly at maximum velocity. Chill immediately upon a tray resting over a bed of ice water to preserve its brilliant hue. Season with salt to taste.For the Parmigiano milk:
Combine the two ingredients and allow them to infuse for 40 minutes at 80u00b0C, coaxing forth their rich essence. Filter gently.For the presentation:
Cook the pasta in boiling water, drain, and glaze meticulously with the chlorophyll butter, seasoning with salt and freshly ground pepper. Arrange the beautifully glazed lorighittas at the base within a pastry ring, and adorn the center with delicate droplets of pesto. Remove the ring and gracefully arrange the spring vegetables, previously blanched and sautéed in the garlic-infused oil. Finish with a few tender pea shoots and the aromatic dill oil. Complete this culinary ritual at the table by pouring the warm, comforting Parmigiano milk.