In this On The Road Special Edition, we learn how to cook traditional Italian pasta like a chef!
We are at the historic family-run Ristorante Al Centro di Priocca in the heart of the famous Piedmont wine-producing region in northwest Italy.
Chef Elide Mollo is preparing two traditional dishes from the region.
“Tajarin del Roero” is a local specialty of fresh egg pasta, thin and golden, typical of Piedmont, characterised by a very high percentage of egg yolks (30 per kilo of flour) which gives it an intense colour and flavour, served with a ragù of “Salsiccia di Bra”, a local beef sausage.
The second recipe is “Agnolotti di Coniglio e fonduta di Castelmagno”, a variation of the local Ravioli del Plin, a fresh stuffed pasta specialty typical of Piedmont, characterised by their small size and shape reminiscent of a parcel, closed with a gesture called “plin” (pinch in Piedmontese dialect).
The traditional filling is made with mixed roast meats (beef, pork, rabbit) and vegetables (such as spinach and escarole), often seasoned with the roast’s own juices, butter, and sage, or simply served plain. In this recipe, the ravioli are filled with rabbit meat and served with Castelmagno cheese and toasted nuts.
Learn more about the historic Ristorante Al Centro di Priocca at: https://www.ristoranteilcentro.com/en/
——————————————–
MammaJumboShrimp is a podcast, a book and a wine school – and so much more!!
We love to eat, drink and travel, seeking out the very best that Italy has to offer!
Check out our “On the Road Special Editions” hosted by Stevie Kim, as well as our regular conversations with some of Italy’s most interesting wine personalities and producers.