Niederkofler carbonara
Norbert Niederkofler, chef from Alto Adige, presents his Tyrolean Carbonara. A reinterpretation of a traditional Italian dish using local moutain ingredients.
Ingredients for 4:
- 280 g Monograno Felicetti Farro Fusilli
- 2 leeks
- 4 organic eggs
- grape seed oil
- 40 g butter
- 12 slices of lardo slices
- Speck powder
- Pepper and salt to taste
- 30 g mountain cheese
Procedure
Cook eggs for 12-16 minutes at a temperature of 70°C. Cool them in a bowl of water and ice. Separate egg yolks and put them into some oil. Slice the leeks. Puree some of them and sauté the remaining leeks in grape seed oil and butter until browned.
Cook the pasta for 7/8 minutes in salted boiling water, then finish cooking it in the sautéed leek mixture. Thicken with the pureed leeks and add the cheese. Plate in a nest shape and arrange the yolks. Garnish with lardo and speck powder.
24 авг 2024
