PREPARATION

Mix the flour with a half glass of cold water, pour the mix in a pot and, with a low flame, gradually add the hot milk. Before coming to a boil...

PREPARATION

Cut the Parmigiano-Reggiano cheese into pieces having the size of half a walnut. Melt the chocolate bain-marie. Dip the cheese pieces...

PREPARATION

Prepare the stuffing by sautéing the shallot and the boiled squid tentacles. As soon as they brown, add the white wine...

PREPARATION

Crumble the duck foie-gras and mix with small slivers of Parmigiano-Reggiano cheese fresh from the refrigerator to avoid that it melts...

PREPARATION

Heat the milk for the batter with butter and salt. When it starts to boil, stir in the flour. Lower the flame and continue mixing...

PREPARATION

Mash the potatoes after boiling and then peeling, place on a wooden board, add other ingredients and knead. Extend the dough...