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Recipe from: Laura Engles
Pastas Crostata di Parmigiano is an edible, lacy wafer created by Chef Andrea Merlini. Although simple to make, it takes a bit of practice to achieve the delicate shape. For those with a few extra minutes, it will prove a rewarding experience. Serve the pasta in the wafer: Of course, Ragù Bolognese is exquisite served in a warm bowl with Parmigiano sprinkled over the top. (For the Crostata di Parmigiano-Reggiano you will need a 9-inch, non-stick sauté pan).
10 to 12 ounces Parmigiano-Reggiano
1 tablespoons sunflower or canola oil
1 teaspoon sunflower or canola oil
1-cup measure bowl of porcelain or glass with rounded sides.
8 ounces fresh tagliatelle or fettucine OR 6 ounces dried
1 cup ragù Bolognese for garnish.
To assemble the crosta:
Use 2 to 3 ounces cheese per crosta.
Lightly brush the sauté pan with a little oil and heat pan over high heat until warm, then wipe surface clean of oil. Continue to heat until pan is hot and steaming. Place the porcelain or glass bowl inverted on a large clean work surface. Remove pan from heat and using one hand, scoop up entire handful of cheese. Quickly sprinkle the cheese over the pan's full interior surface to make a lacy covering, starting with the sides then going to the bottom; do not completely cover surface with cheese. You want to be able to see the pan through some of the spaces. When sprinkling cheese, if some cheese leans on the very top edge of the rim, immediately scrape it off with a knife or spatula to prevent the wafer from sticking and tearing during removal. Place pan over high heat for a few seconds until cheese bubbles, tilting pan occasionally to evenly melt cheese while it spreads into lacy wafer. Quickly remove pan from the heat, and run a knife tip or spatula underneath the edge of the wafer to help release it from the pan. Either use the spatula or your fingertips to pick-up and invert the wafer over the bowl. Allow to cool, then store in an air-tight container until ready to use. Filling: In a medium sauté pan, heat 1 cup ragù Bolognese until hot. Place the crosta di Parmigiano-Reggiano on serving plates. Meanwhile in a deep pot, bring salted water to a boil. Add the pasta, separating strands with a fork and boil until al dente. Drain pasta, leaving a little water clinging to the strands and immediately transfer to the hot ragù and toss until pasta is coated. Transfer to the hot ragù. Toss until pasta is coated then transfer to each crosta, spoon some ragù on top as a garnish and serve immediately.