When it comes to the great classics of cooking, tradition and parochialism are the masters. Take the bacon and egg, trouble to mention alternative ingredients, the purists would shout at the scandal. And yet, those who love cooking share Picasso's thinking "Learn the rules like a professional, so you can break them like an artist”And pursues its goal even at the table.
Here then are the many variations, many pasta shapes, many reinterpretations, regional, creative, gourmet. Like this one, of the chef Domingo Schingaro, that from the starred restaurant Due Camini gives us a version that is a perfect contamination of Apulian ingredients with the contemporary elegance of Borgo Egnazia.
Carbonara Pugliese by Domenico Schingaro
Ingredients for 4 people
For fresh pasta laganari
Durum wheat flour Senatore Cappelli 400gr
Warm water 250 gr
Evo Oil 20 gr
For the caciocavallo mousse
Caciocavallo 100 gr
For the egg cream
Egg yolks n. 4
For the creaming
Capocollo by Martina Franca
1 siphon, 1 small plate, 1 whisk, 1 non-stick frying pan, 1 large saucepan for pasta, guitar for fresh pasta.
For the Laganari:
Put the flour on a cutting board, pour in the water until the dough is smooth and homogeneous. Cover with a plastic wrap and let stand in the fridge for 40 minutes, divide the dough into 4 and roll each ball with a rolling pin, place it on the guitar and with a rolling pin make a slight pressure to make the Laganari, place the spaghetti on a tray.
For the caciocavallo mousse:
Put the cleaned and chopped podolico caciocavallo in a bain-marie; in a small bowl with the cream, bring the two ingredients to 60 °, blend and place in a siphon with two charges to keep warm.
For the egg custard:
Put the egg yolks in a small bowl and whisk the egg until the egg temperature is 60 °; we will thus obtain a pasteurized cream.
For the creaming
We obtain a bunch tied with kitchen string with herbs from the Mediterranean (sage, thyme, rosemary).
In a non-stick pan put a drizzle of extra virgin olive oil and let the lightly crushed garlic clove season, add the bunch of herbs, let it cook for a few minutes, remove the herbs and garlic and add the capocollo cut into thin slices after in very fine julienne, we roast the capocollo in a pan very quickly and turn off the heat.
Cook the Laganari in abundant water, season with salt, drain in the non-stick pan with Capocollo, stir over a high heat and add a little of the cooking water; away from the fire, add the egg cream and stir quickly incorporating as much air as possible,
Serve and finish with the caciocavallo mousse.
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