Ditali rigati with egg cream

  • Difficulty


  • 120 g0SX0059
  • 1 turnip
  • 1 carrot
  • 2 leeks
  • 1 stalk celery
  • 4 egg yolks
  • 1 bouquet garnish (bay, thyme, Italian parsley)
  • 20 g Butter
  • 2 white onions, finely chopped
  • salt
Ditali Rigati n° 59


Peel the carrot and the onions, then remove the roots and the leaves from the leek and rinse it. Peel the turnip and remove filaments from the celery.Slice the vegetables in strips, toss them in a saucepan, add the small bunch of bouquet garni.Cover the lot with a litre of water and bring to the boil, then simmer for 40 minutes and season with salt half way through. In a bowl gently whisk 2 egg yolks with a fork, adding 2-3 spoonfuls of the vegetable cooking water.Remove the saucepan from the heat, remove the bouquet garni, drain a scoop a cooked vegetables and keep aside.Place the rest of the vegetable mixture in the vegetable mill, collecting it in its cooking pan and slowly bring it to the boil stirring with a wooden spoon.Cook the pasta in plenty of boiling salted water, drain it al dente, mix it with the vegetable cream and let it flavour for a short while.Remove the saucepan from the heat, pour the egg mix, stirring rapidly, add the vegetables kept aside, the bits of butter and stir again. Cover the pan and let it cool for a couple minutes before serving.