Stuffed Caramelle with Wild Chicory, Cheese Fondue and Chicken Demi-glace

A recipe that celebrates authentic flavors and carefully selected ingredients. The caramelle, filled with wild chicory, balance delicate bitter notes with the creaminess of the cheese and the depth of a chicken demi-glace.

An elegant combination, crafted to deliver a complete tasting experience at any table.

Ingredients

For 2 persons
80g heavy cream
40g grana
50g chicken demi-glace

Preparation

Cooking the pasta
Cook the caramelle in plenty of salted boiling water for 3–4 minutes, until they float to the surface. Drain carefully to preserve their shape.

Cheese fondue
Warm the cream over low heat and gradually add the grana, stirring continuously until a smooth, creamy sauce forms.

Finishing
In a separate pan, gently warm the chicken demi-glace. Add the drained caramelle and let them coat in the sauce for a few seconds.

Plating
Spread a layer of cheese fondue on the plate, arrange the caramelle on top, and finish with a delicate drizzle of demi-glace.

A dish with character, balanced between refinement and intensity, another expression of Pasta Livia's dedication to quality and craftsmanship.