Recipe: Ravioli of Cinta Senese

Great Chefs recipes: Ravioli Cinta Senese in chicken broth and chestnuts by Valeria Piccini of the Restaurant “Caino” of Montemerano (GR) (from which we have already published another delicacy: Anchovies with fresh tomato jelly and sorbet) Ingredients:

• 100 g Flour 00
• 100 g durum wheat flour
• 250 cl extra virgin olive oil
• 250 grams of lean pork Cinta Senese
• 50 g sausage Cinta Senese
• 450 g peeled raw chestnuts
• 100 g Colonnata lard
• 100 g Celery
• 100 g Carrots
• 100 g white onion
• 100 g Leeks
• 100 g Courgettes
• 400 cl chicken broth
• 0.10 g Traditional Balsamic Vinegar
• 2 sprigs thyme
• Rosemary, garlic, fennel, salt, pepper
• 60 cl Milk Cream
• 300 cl White Wine

Procedure: The Pasta: two eggs, flour and a pinch of salt, a tablespoon of oil and leave for half an hour. The Filling: cook the lean pork with the sausage in a saucepan with the herbs, add the white wine and let evaporate; finish cooking by adding chicken broth. Mix all, adding the cream and an egg.