VITTORIA ALATA

250 g flour

60 g egg

100 g beetroot

FOR THE FILLING

100 g grated Vittoria Alata cheese

100 g fresh Ricotta

2 g saffron

Nutmeg

30 g breadcrumbs

FOR THE PRESENTATION

50 g red turnips

FOR THE FONDUE 

300 g grated Vittoria Alata cheese

200 g of whole milk

100 g egg yolks

100 g milk cream

2 g of salt

Puree the red turnips and sieve them finely.

Place the flour in a bowl.

Make a hole in the centre.

Add the egg, salt and beet puree.

Knead starting from the centre and gradually absorbing all the flour until the dough is smooth and evenly coloured.

Make a ball.

Cover it with a cloth.

Let it rest for 30 minutes.

Roll out the dough into thin sheets with the help of a pastry machine or rolling pin.

FOR THE FONDUTA

Slowly bring the cream and milk to the boil (greatl in the microwave).

Add the Vittoria Alata cheese.

Stir until dissolved.

Pour while still hot and mix in the egg yolk.

At the time of serving, heat (but do not boil) the fondue.

FOR THE AGNOLOTTI 

Using a sheeter, roll out the dough to a thickness of 02.

Lay it on the mould.

Fill with the Vittoria Alata cheese and saffron filling.

Overlap another sheet of dough.

Compress with the lid.

Cut with a notched pastry cutter.

FOR THE FILLING

Mix all the ingredients together.

Place them in a pastry bag.

Fill the agnolotti.

DISH COMPOSITION

Cook the agnolotti in plenty of salted water.

Serve on a mushroom fondue emulsified with olive oil.

Garnish with brunoise of red turnips and black truffle shavings.