Ingredients for 6 people
-1 kg potato
-18 slices of guanciale sliced very thin
-100 g colored carrots
-400g fresh pasta with eggs
– Half a celery leaf
– 200 g provola
-A teaspoon of soy lecithin
-Salt
-Pepper
-Oil
Recipe:
Wash and brush the potatoes, peel them and save the peels.
Steam the potatoes and put them through a potato masher.
Let cool.
Cut the provola into a fine brunoise.
Form ravioli with a circular cake tin of approx. 7 cm in diameter.
Put some mashed potatoes on half of the ravioli slices using a piping bag.
Cover with the remaining slices and seal the edges of the ravioli.
Brown the potato peels in the oven.
Pour the potato peels and a peeled onion cut into quarters into a pan.
Soak with boiling salted water and cook for 20 minutes.
Filter through a very fine sieve.
Steam the carrots.
Wash the celeriac and extract the juice with a juicer, add a pinch of a teaspoon of soy lecithin and whip up a foam with an immersion blender.
Cook the ravioli in salted water. Stop cooking as soon as they rise to the surface.
Arrange 5 ravioli per person in a hollow plate, cover with hot broth, place three slices of guanciale per person. plate, garnish with the carrots and a spoonful of celery foam.