This is for sure the most delicious and visionary intuition that Valentino Marcattilii and Nino Bergese had. In this dish there’s an unquestionable interpretation, a representation of a region, its culture and traditions. The strictly traditional ingredients are presented in a sort of Matryoshka doll, all in enclosed in one spoonful, once open; it’s a special flavour that can anticipate a model of interpretation that has been copied and reinterpreted again and again by many chefs around the world.
It’s an example of creativity destined to become an emblem. Indeed, it’s a “neveroffside”, always in the menu at San Domenico in Imola. It’s the original accomplishment of an elegant thought that aimed to reach a goal: uniting all the flavours of a region so they could be enjoyed in just a mouthful. Initially, it was a "functional” recipe, made for when couriers did not deliver local and international raw materials. Inside, there’s the best ricotta, fresh spinach and eggs: a homage to the clayey soil of Emilia. And while at first Bergese was not fully convinced by this rich dish, the determination of Valentino was the key used to open the doors to success. His success, which he reached also thanks to a series of internships in some of the most famous restaurants in France.
Massimiliano Mascia and Valentino Marcattilii
Today, Valentino’s nephew,
Massimiliano Mascia holds the recipe and the secrets of its preparation. He’s so respectful of this culinary artwork that he has no intention of making any changes. There’s just a small improvement made so as to make the dish lighter, so that this unquestionably great classic can be appreciated also by those palates that are used to more straightforward experiences, made with ingredients that despite being more exclusive and coming from further away, it would be impossible to transform only 24 hours after they’re born. Like eggs, of course, or Parmigiano.
But when spring comes, and everything is born again, Mascia manages to enhance and shed light on his passion for cooking; green asparagus is one of his favourite vegetables, which he uses to make brilliant, traditional and innovative dishes, always connected with the season, with different nuances, mixing everything with wisdom and a more contemporary style. This style always follows a modal logic, narrating the slow and silent passing of time through flavours. Just like the dish featured in this article, as presented in his latest book “Il San Domenico di Imola. Piatti e sogni di un cuoco tra le stelle”.
Uovo in raviolo San Domenico with burro di malga, Parmigiano and white truffle
Recipe for 4 people
INGREDIENTS
For the raviolo
200 g flour
40 g spinach
200 g sheep’s milk ricotta
100 g Parmigiano Reggiano 24 mesi
7 eggs
extra virgin olive oil
salt
pepper
nutmeg
For the seasoning
200 g burro di malga (mountain butter)
100 g Parmigiano 24 mesi
50 g white truffle
METHOD
After making the dough with two eggs and a pinch of salt, clean and cook the spinach and then blend it with the ricotta. Add the Parmigiano, one egg yolk, some grated nutmeg, salt and pepper. This will be part of the filling of the raviolo, together with the egg yolk, made with a very thin pastry. Once cooked, it must be covered with Parmigiano, white truffle and hazelnut butter from the mountains (burro di malga).
Translated into English by Slawka G. Scarso
