INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Beef cheeks
(approximately 600 g of meat)
Bay leaves
Olive oil
Salt
Pepper
Sheep's milk ricotta
Flour
Medium eggs at room temperature
(approximately 60 g each)
2
4
To taste
To taste
To taste
200 g
400 g
4
FOR THE GUANCIALE
Beef cheeks
Bay laurel leaves
Oil
Salt
Pepper
2
4
To taste
To taste
To taste
FOR THE PASTA
Flour
Medium eggs at room temperature
Salt
400 g
4
A pinch
FOR THE CREATION'S HEART
The cheeks
Water
Pristine
Awaiting the cascade
FOR THE COUCHE
Sheep's milk ricotta
Salt
Pepper
200 g
As desired
As desired
CURATION
For the cheek:
Marry the cheek with the bay leaves, salt, pepper, and oil. Cook sous-vide at 85 degrees for 12 hours using the Roner. Once perfected, blend until it achieves a sublime, harmonious consistency.For the pasta:
Fashion a dough from the flour, medium eggs at room temperature, and a whisper of salt. Once finalized, roll the pastry to a thickness of 1.5 mm and shape into perfect squares using the pastry wheel.For the filling:
Place the cheek upon the squares and gently mist with water. Envelope carefully to form the classic tortello.For the cream:
Season the ricotta with salt and pepper. Meld them together into a singular cream.
INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Beef cheeks
(approximately 600 g of meat)
Bay leaves
Olive oil
Salt
Pepper
Sheep's milk ricotta
Flour
Medium eggs at room temperature
(approximately 60 g each)
2
4
To taste
To taste
To taste
200 g
400 g
4
FOR THE GUANCIALE
Beef cheeks
Bay laurel leaves
Oil
Salt
Pepper
2
4
To taste
To taste
To taste
FOR THE PASTA
Flour
Medium eggs at room temperature
Salt
400 g
4
A pinch
FOR THE CREATION'S HEART
The cheeks
Water
Pristine
Awaiting the cascade
FOR THE COUCHE
Sheep's milk ricotta
Salt
Pepper
200 g
As desired
As desired
CURATION
For the cheek:
Marry the cheek with the bay leaves, salt, pepper, and oil. Cook sous-vide at 85 degrees for 12 hours using the Roner. Once perfected, blend until it achieves a sublime, harmonious consistency.For the pasta:
Fashion a dough from the flour, medium eggs at room temperature, and a whisper of salt. Once finalized, roll the pastry to a thickness of 1.5 mm and shape into perfect squares using the pastry wheel.For the filling:
Place the cheek upon the squares and gently mist with water. Envelope carefully to form the classic tortello.For the cream:
Season the ricotta with salt and pepper. Meld them together into a singular cream.
INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Beef cheeks
(approximately 600 g of meat)
Bay leaves
Olive oil
Salt
Pepper
Sheep's milk ricotta
Flour
Medium eggs at room temperature
(approximately 60 g each)
2
4
To taste
To taste
To taste
200 g
400 g
4
FOR THE GUANCIALE
Beef cheeks
Bay laurel leaves
Oil
Salt
Pepper
2
4
To taste
To taste
To taste
FOR THE PASTA
Flour
Medium eggs at room temperature
Salt
400 g
4
A pinch
FOR THE CREATION'S HEART
The cheeks
Water
Pristine
Awaiting the cascade
FOR THE COUCHE
Sheep's milk ricotta
Salt
Pepper
200 g
As desired
As desired
CURATION
For the cheek:
Marry the cheek with the bay leaves, salt, pepper, and oil. Cook sous-vide at 85 degrees for 12 hours using the Roner. Once perfected, blend until it achieves a sublime, harmonious consistency.For the pasta:
Fashion a dough from the flour, medium eggs at room temperature, and a whisper of salt. Once finalized, roll the pastry to a thickness of 1.5 mm and shape into perfect squares using the pastry wheel.For the filling:
Place the cheek upon the squares and gently mist with water. Envelope carefully to form the classic tortello.For the cream:
Season the ricotta with salt and pepper. Meld them together into a singular cream.