INSPIRATION
This dish was among the first of my creations and, for me, a defining turning point: it bestowed the strength to persevere in pursuing my singular vision of gastronomy. Ours is a historic establishment, for many years bound to a robust and rustic mountain tradition, woven from culinary identities such as casoncelli and risotti. When my wife Daniela and I assumed stewardship of the restaurant, we chose to revere these heritage roots, yet with a more contemporary gaze: we aspired to a cuisine capable of elevating the region's flavors with greater finesse and an innovative touch.
From this very vision, the Tortelli with alpine brook trout were born: fresh pasta enveloped around freshwater trout, delicately marinated and gently smoked to preserve its sublime delicacy while imparting depth, without ever eclipsing the purity of the ingredient. The pasta is tossed in a butter infused with wild herbsu2014such as sileneu2014evoking the verdant splendour of meadows and woodland; to finish, dried pancettau2014a vital remnant of peasant memoryu2014adds a crisp cadence to stimulate the palate. A dish born of water and earth, where the convergence of fish and cured meat surprises with its balance and complexity: the ultimate confirmation that even the novel can, with measured grace, become a living thread in the tapestry of tradition.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Semola flour
Type 0 flour
Eggs
Salt
Sugar
Extra virgin olive oil
Arctic char
Pancetta (sliced)
Mountain pasture butter
Aromatic herbs (thyme,
bladder campion, and a blend for curing)
350 gr
150 gr
270 gr
53 gr
40 gr
10 gr
Taste to direct
Taste to direct
Taste to direct
Taste to direct
FOR THE FRESH EGG PASTA
Semola flour
Farina Tipo 0
Heritage eggs
Extra virgin olive oil
Sea salt
350 gr
150 gr
270 gr
10 gr
3 gr
FOR THE CHAR
Arctic Char
Salt
Sugar
Aromatic Herbs
(a blend for marination)
Thyme
T.q.
50 g
40 g
T.q.
T.q.
FOR THE GARNISH AND THE ART OF PRESENTATION
Pancetta (finely sliced)
Alpine pasture butter
Silene (or wild aromatic herbs)
T.s.
T.s.
T.s.
CURATION
For the fresh pasta:
Knead the semolina flour, the "0" flour, the eggs, the extra virgin olive oil, and the fine salt until a harmonious, supple dough is achieved, then allow the dough to rest in quiet contemplation.For the arctic char:
Lightly marinate the arctic char for 5 hours, enveloping it in a shroud of salt, sugar, and aromatic herbs.
Once this time has elapsed, cleanse the fish and gently subject it to a light smoking for a few hours, a process designed to dry the flesh and bestow upon it a sublime texture (alternatively, should the whisper of smoke not please your palate, let it rest uncovered in the cold sanctuary of the refrigerator overnight after cleansing).
Once perfected, reduce the fish to a delicate tartare using the blade of a knife, marrying it with a mere breath of thyme so as not to overshadow the pure, noble flavor of the char.
Roll out the previously prepared pasta and fashion the tortelli, filling their hearts with the fish tartare.For the embellishment and presentation:
Dehydrate the ribbons of pancetta in the oven until they achieve a magnificent, crisp resonance.
Gently cook the tortelli for three minutes in salted water, then toss them in the pan with a pat of butter, a splash of their cooking elixir, and the delicate bladder campion, creating an enveloping, velvety cream.
Compose the plate by arranging the tortelli, napping them with the resulting cream, and crown the dish by scattering the crisp, crumbled pancetta over the creation.
INSPIRATION
This dish was among the first of my creations and, for me, a defining turning point: it bestowed the strength to persevere in pursuing my singular vision of gastronomy. Ours is a historic establishment, for many years bound to a robust and rustic mountain tradition, woven from culinary identities such as casoncelli and risotti. When my wife Daniela and I assumed stewardship of the restaurant, we chose to revere these heritage roots, yet with a more contemporary gaze: we aspired to a cuisine capable of elevating the region's flavors with greater finesse and an innovative touch.
From this very vision, the Tortelli with alpine brook trout were born: fresh pasta enveloped around freshwater trout, delicately marinated and gently smoked to preserve its sublime delicacy while imparting depth, without ever eclipsing the purity of the ingredient. The pasta is tossed in a butter infused with wild herbsu2014such as sileneu2014evoking the verdant splendour of meadows and woodland; to finish, dried pancettau2014a vital remnant of peasant memoryu2014adds a crisp cadence to stimulate the palate. A dish born of water and earth, where the convergence of fish and cured meat surprises with its balance and complexity: the ultimate confirmation that even the novel can, with measured grace, become a living thread in the tapestry of tradition.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Semola flour
Type 0 flour
Eggs
Salt
Sugar
Extra virgin olive oil
Arctic char
Pancetta (sliced)
Mountain pasture butter
Aromatic herbs (thyme,
bladder campion, and a blend for curing)
350 gr
150 gr
270 gr
53 gr
40 gr
10 gr
Taste to direct
Taste to direct
Taste to direct
Taste to direct
FOR THE FRESH EGG PASTA
Semola flour
Farina Tipo 0
Heritage eggs
Extra virgin olive oil
Sea salt
350 gr
150 gr
270 gr
10 gr
3 gr
FOR THE CHAR
Arctic Char
Salt
Sugar
Aromatic Herbs
(a blend for marination)
Thyme
T.q.
50 g
40 g
T.q.
T.q.
FOR THE GARNISH AND THE ART OF PRESENTATION
Pancetta (finely sliced)
Alpine pasture butter
Silene (or wild aromatic herbs)
T.s.
T.s.
T.s.
CURATION
For the fresh pasta:
Knead the semolina flour, the "0" flour, the eggs, the extra virgin olive oil, and the fine salt until a harmonious, supple dough is achieved, then allow the dough to rest in quiet contemplation.For the arctic char:
Lightly marinate the arctic char for 5 hours, enveloping it in a shroud of salt, sugar, and aromatic herbs.
Once this time has elapsed, cleanse the fish and gently subject it to a light smoking for a few hours, a process designed to dry the flesh and bestow upon it a sublime texture (alternatively, should the whisper of smoke not please your palate, let it rest uncovered in the cold sanctuary of the refrigerator overnight after cleansing).
Once perfected, reduce the fish to a delicate tartare using the blade of a knife, marrying it with a mere breath of thyme so as not to overshadow the pure, noble flavor of the char.
Roll out the previously prepared pasta and fashion the tortelli, filling their hearts with the fish tartare.For the embellishment and presentation:
Dehydrate the ribbons of pancetta in the oven until they achieve a magnificent, crisp resonance.
Gently cook the tortelli for three minutes in salted water, then toss them in the pan with a pat of butter, a splash of their cooking elixir, and the delicate bladder campion, creating an enveloping, velvety cream.
Compose the plate by arranging the tortelli, napping them with the resulting cream, and crown the dish by scattering the crisp, crumbled pancetta over the creation.
INSPIRATION
This dish was among the first of my creations and, for me, a defining turning point: it bestowed the strength to persevere in pursuing my singular vision of gastronomy. Ours is a historic establishment, for many years bound to a robust and rustic mountain tradition, woven from culinary identities such as casoncelli and risotti. When my wife Daniela and I assumed stewardship of the restaurant, we chose to revere these heritage roots, yet with a more contemporary gaze: we aspired to a cuisine capable of elevating the region's flavors with greater finesse and an innovative touch.
From this very vision, the Tortelli with alpine brook trout were born: fresh pasta enveloped around freshwater trout, delicately marinated and gently smoked to preserve its sublime delicacy while imparting depth, without ever eclipsing the purity of the ingredient. The pasta is tossed in a butter infused with wild herbsu2014such as sileneu2014evoking the verdant splendour of meadows and woodland; to finish, dried pancettau2014a vital remnant of peasant memoryu2014adds a crisp cadence to stimulate the palate. A dish born of water and earth, where the convergence of fish and cured meat surprises with its balance and complexity: the ultimate confirmation that even the novel can, with measured grace, become a living thread in the tapestry of tradition.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Semola flour
Type 0 flour
Eggs
Salt
Sugar
Extra virgin olive oil
Arctic char
Pancetta (sliced)
Mountain pasture butter
Aromatic herbs (thyme,
bladder campion, and a blend for curing)
350 gr
150 gr
270 gr
53 gr
40 gr
10 gr
Taste to direct
Taste to direct
Taste to direct
Taste to direct
FOR THE FRESH EGG PASTA
Semola flour
Farina Tipo 0
Heritage eggs
Extra virgin olive oil
Sea salt
350 gr
150 gr
270 gr
10 gr
3 gr
FOR THE CHAR
Arctic Char
Salt
Sugar
Aromatic Herbs
(a blend for marination)
Thyme
T.q.
50 g
40 g
T.q.
T.q.
FOR THE GARNISH AND THE ART OF PRESENTATION
Pancetta (finely sliced)
Alpine pasture butter
Silene (or wild aromatic herbs)
T.s.
T.s.
T.s.
CURATION
For the fresh pasta:
Knead the semolina flour, the "0" flour, the eggs, the extra virgin olive oil, and the fine salt until a harmonious, supple dough is achieved, then allow the dough to rest in quiet contemplation.For the arctic char:
Lightly marinate the arctic char for 5 hours, enveloping it in a shroud of salt, sugar, and aromatic herbs.
Once this time has elapsed, cleanse the fish and gently subject it to a light smoking for a few hours, a process designed to dry the flesh and bestow upon it a sublime texture (alternatively, should the whisper of smoke not please your palate, let it rest uncovered in the cold sanctuary of the refrigerator overnight after cleansing).
Once perfected, reduce the fish to a delicate tartare using the blade of a knife, marrying it with a mere breath of thyme so as not to overshadow the pure, noble flavor of the char.
Roll out the previously prepared pasta and fashion the tortelli, filling their hearts with the fish tartare.For the embellishment and presentation:
Dehydrate the ribbons of pancetta in the oven until they achieve a magnificent, crisp resonance.
Gently cook the tortelli for three minutes in salted water, then toss them in the pan with a pat of butter, a splash of their cooking elixir, and the delicate bladder campion, creating an enveloping, velvety cream.
Compose the plate by arranging the tortelli, napping them with the resulting cream, and crown the dish by scattering the crisp, crumbled pancetta over the creation.