- 140 g extra virgin olive oil
- 60 g peeled almonds
- 40 g clean parsley (leaves only)
- 30 g vinegar
- 3 pcs pickled gherkins
- 2 pcs teaspoons of mustard
- 1 pc firm egg white
For the recipe of tagliatelle with Bolognese sauce, chop the pancetta. Peel celery, carrot and onion and chop them too. Sauté the pancetta in a saucepan with a little oil, add the vegetables and let them softly dry. Add the meat and brown it for 5 minutes. Sprinkle with 1/2 glass of wine and let it evaporate completely.
Add the tomato puree and stir for a couple of minutes. Wet with 1/2 glass of milk and cover with broth. Cook the ragù for 2-3 hours, wetting occasionally with more broth and adjusting with salt and pepper. Boil the tagliatelle in salted boiling water for 3-4 minutes, drain and season with plenty of meat sauce.
For the recipe of gnocchi with guinea fowl sauce, wash the potatoes and boil them, putting them in a saucepan with cold water, for 30-40 minutes from boiling: they must be cooked, but not overdone. Clean and empty the guinea fowl, preserving the livers. Cut it into 6-8 pieces, with the help of a bundle, without removing the skin. You can ask the butcher to do these operations for you.
Brown the pieces of guinea fowl in a pan with the sliced shallots, the chicken livers, a knob of butter, a little oil and a pinch of salt. Turn the pieces on all sides, for about 5 minutes, then blend with 1 glass of wine; then add the tomato puree and 2 ladles of vegetable broth, cover with a lid and cook over low heat for about 1 hour. Form a fountain with the flour and mash the very hot potatoes in the center. Add 2 tablespoons of grated Parmesan, a pinch of nutmeg and salt and mix everything, obtaining a soft mixture. Work it a little at a time, forming loaves. Cut them into bobbins and pass them on the prongs of a fork to strip them. Place the gnocchi in a floured tray. Clean the endive and cut each head into 6 slices.
Brown them in a pan with a knob of butter and a pinch of salt for 2-3 minutes, then sprinkle with a dash of soy sauce and 1 ladle of broth. Cook for 3 minutes and complete with a few drops of lemon juice. Remove the pieces of guinea fowl from the sauce and fray them irregularly; Partially remove the skin, leaving only the most crunchy parts, and put everything back in the pan.
Cook the gnocchi and drain them as soon as they come to the surface; place them in the sauce and mix gently. Alternatively, collect them in a bowl and season with the sauce and the meat, layer by layer. Complete with the braised endive slices.