Rosette Modenese

Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan

Chef Ed Crochet of Fiore | Philadelphia, PA

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Adapted by StarChefs | february 2024

INGREDIENTS

Parmesan Stock:
1 kilogram parmesan rind
1 onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
½ bunch thyme

Dough:
1 kilogram 00 flour
270 grams durum
890 grams egg yolk

Béchamel:
60 grams butter
60 grams 00 flour
600 grams whole milk
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ teaspoon kosher salt

Ricotta Filling:
60 grams lard
1 large Spanish onion, diced
2 cloves garlic, minced
1 kilogram swiss chard leaves, roughly chopped and blanched
130 grams grated parmesan
400 grams ricotta

To Assemble and Serve:
Kosher salt
200 grams grated parmesan 
16 sliced prosciutto cotto
4 tablespoons butter, cubed

METHOD

For the Parmesan Stock:
In a stock pot over medium heat, add all ingredients. Cover with enough water to submerge and bring to a simmer. Cook 3 hours. Strain, transfer to an airtight container, and refrigerate.

For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour and durum. While mixing, incorporate eggs, adding water if necessary to thin out. Mix until dough comes together. Transfer dough out onto a floured work surface and knead by hand until smooth and elastic. Using a pasta sheeter, cut dough out into 18-inch long sheets about 1/8-inch in thickness. Reserve.

For the Béchamel:
In a saucepan over medium-low heat, melt butter. Add flour and cook 2 minutes, whisking until cooked through, but not taking on color. Add milk, gently whisking until mixture has thickened. Season with pepper, nutmeg, and salt. Let cool to room temperature.

For the Ricotta Filling:
In a sauté pan over medium heat, melt lard. Add onion and garlic and cook until alliums are soft and translucent. Add swiss chard and cook 3 minutes. Remove from heat and let cool. Stir in parmesan and ricotta. Taste and adjust seasoning as needed.

To Assemble and Serve:
Bring a pot of salted water to a boil. Blanch 1 pound Dough 90 seconds, then immediately shock in an ice bath. Lay pasta sheets out to dry, then place on a cutting board. Spread a ¼-inch-thick layer of Ricotta evenly over the cooked pasta.. Top with a generous sprinkle of parmesan followed by an even layer of prosciutto cotto. Repeat process with remaining sheets. Tightly roll pasta sheets to form logs, then cut into 2½-inch thick slices. Set aside. In a saucepan over medium heat, add 1 quart Parmesan Stock and reduce until liquid has thickened. Whisk in butter. Reduce heat and keep warm. Heat oven to 450°F. In a sauté pan, add 150 grams Béchamel.. Top with 3 rolled pasta slices, cut side facing up. Top with additional 150 grams Béchamel. Transfer pan to oven and bake until pasta is warmed through and golden brown. Transfer baked pasta to a serving plate. Spoon reduced Parmesan Stock over top.

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