Ingredients for the pasta:
- 250g Manitoba flour
- 125 g semolina flour
- 125 g flour 00
- 50 g egg yolk
- 5 eggs
Ingredients for the filling:
- 500 g mascarpone
- The grated zest of 2 limes
- 200 g Santagata extra virgin olive oil
- Salt to taste
Ingredients for the salted anchovy cream:
- 300 g salted anchovy fillets
- 1 clove Vessalico garlic
- 100 g fresh cream
- 10 g butter
- Santagata extra virgin olive oil
- Pepper to taste
Mix together the mascarpone, lime zest and salt. Add the Santagata extra virgin olive oil to the mascarpone in a slow, steady stream. Put the mixture into a piping bag and let it rest in the fridge for approx. 30 minutes. Clean the anchovies. Gently fry the chopped garlic in the Santagata extra virgin olive oil and a little butter. Add the anchovies and let them cook for a few minutes. Add the cream and bring to the boil. Put the cream mixture into a blender and then filter. Mix all the ingredients together until you have a smooth dough. Roll out the pasta until it is very thin and add the mascarpone. Place another layer of dough on top and cut out small circles using a pastry cutter. Cook the ‘Bottolio’ in salted water for a few minutes. Drain them using a slotted spoon and lay them on a tray together with some extra virgin olive oil. Add the anchovy sauce, lay the ‘Bottolio’ on top and dress with Sakura leaves.
Michelin starred chef at The Cook, Cavo Restaurant in Genoa
Ivano Ricchebono received the Michelin star in 2010 and is in all the major food guides. He has been the regular guest on the Rai 1 television show ‘La Prova del Cuoco’, with Antonella Clerici, since 2010.
In 2018, he relocated his Michelinstarred restaurant ‘The Cook’ to the Cavo restaurant in Genoa old city center.
These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.