Ingredients

500g of aubergine puree, drained and pat dry (about 1.5 kg raw)
250g of 00 flour
120g of grated Grana Padano
1 yolk
1 tbsp of dried oregano
Salt q.b.
FOR THE DRESSING
400g of cherry tomatoes
1 sprig of basil
2 garlic cloves, chopped
250g of stracciatella
Salt and pepper to taste
4 tbsp of extra virgin olive oil

Ingredients

300 gr white crabmeat
60 ml Prosecco DOC
4 tbsp of extra virgin olive oil
2 garlic cloves
20 gr butter
200 ml of white fish stock (or a stock done with crab shells/trimmings)
1 red chili
Mix fresh hearbs (parsley, basil, dill)
1 lemon
Salt and pepper to taste
FOR THE PASTA
4 eggs
400 gr 00 flour
Extra flour to dust

Ingredients

1 SMALL CAULIFLOWER
30 GR OF UNSALTED BUTTER
1 SMALL ONION
2 TBSP FLOUR 00
100 ML CREAM
50 GR OF GRATED GRANA PADANO PDO
1 SPRIG OF ROSEMARY
20 GR TOASTED HAZELNUTS
2 GARLIC CLOVES
2 TBSP EVO OIL
SALT AND PEPPER TO TASTE

A warm and delicate dish by Chef Danilo Cortellini.