Cappuccino the Umbrian way
by Rod Liddle, The Sunday Times
There’s no espresso in Giancarlo Polito’s cappuccino, but it does contain truffles. The Umbrian chef also shares his local ravioli
Truffle Cappuccino
A starter which uses cheese from the Tiber Valley, quail eggs and fresh black truffle
Serves 1
300 ml cream
20 g sweet pecorino cheese, grated
10 g ricotta cheese
2 quail eggs
8 g black Umbrian truffle
2 egg whites, whipped until stiff
Heat the oven to 180C/Gas Mark 4. Meanwhile, in a copper pot at a low heat, add the cream to the cheeses – stirring constantly. When it comes to the boil, remove from the hob.
Fill half of a cappuccino cup with this cheese fondue. Break the two quail eggs into the creamy mixture, keeping the yolks intact, and then scoop the whipped egg whites on top.
Bake in the oven for about four minutes at 180C/Gas Mark 4. Remove from the oven. Grate the truffle over the cappuccino and serve it with teaspoon.
Serves 1
300 ml cream
20 g sweet pecorino cheese, grated
10 g ricotta cheese
2 quail eggs
8 g black Umbrian truffle
2 egg whites, whipped until stiff
Heat the oven to 180C/Gas Mark 4. Meanwhile, in a copper pot at a low heat, add the cream to the cheeses – stirring constantly. When it comes to the boil, remove from the hob.
Fill half of a cappuccino cup with this cheese fondue. Break the two quail eggs into the creamy mixture, keeping the yolks intact, and then scoop the whipped egg whites on top.
Bake in the oven for about four minutes at 180C/Gas Mark 4. Remove from the oven. Grate the truffle over the cappuccino and serve it with teaspoon.
Ravioli with Puglian burrata in a delicate sauce of lemon and mint
Serves 4
For the pasta: 300 g of flour, 2 eggs, 450 ml water, Salt
For the filling: 150 g burrata pugliese (a cheese made with mozzarella and cream)
For the sauce: Zest of two lemons, 30 g fresh mint leaves, 2 tablespoons of béchamel sauce (use a pre-made one from the supermarket)
Mix the flour, eggs, salt and water to make the pasta dough, then roll it out flat in two sheets. Spread the cheese on one sheet and put the other on top. Cut into ravioli shapes and squeeze the edges together to make parcels. Cook very briefly in a large pan of boiling water. Warm the sauce ingredients together. Drain the pasta and toss into the sauce. Serve decorated with fresh mint leaves.
For the pasta: 300 g of flour, 2 eggs, 450 ml water, Salt
For the filling: 150 g burrata pugliese (a cheese made with mozzarella and cream)
For the sauce: Zest of two lemons, 30 g fresh mint leaves, 2 tablespoons of béchamel sauce (use a pre-made one from the supermarket)
Mix the flour, eggs, salt and water to make the pasta dough, then roll it out flat in two sheets. Spread the cheese on one sheet and put the other on top. Cut into ravioli shapes and squeeze the edges together to make parcels. Cook very briefly in a large pan of boiling water. Warm the sauce ingredients together. Drain the pasta and toss into the sauce. Serve decorated with fresh mint leaves.
Giancarlo Polito is the head chef at Locanda del Capitano in the Italian hilltop town of Montone, Umbria, Italy.
