His lesson will be focused on a variation of Ravagnan’s lesson, that is to say on sustainability.

He will present a recipe with ravioli made with left overs from the dough used for pizza, worked as noodles, filled with a cream of beans, pork shoulder fat, stalks of candied cauliflower served with a cauliflower sauce.

An idea so one can also serve a first course in a pizzeria, made with the same ingredients of a pizza. The recipe will be anticipated by a tasting of a pizza made with the same ingredients.

Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=585

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