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Isa Mazzocchi's recipe with METRO Chef Polpa Fine

The recipe: genuinely Italian - from a top chef from the province of Piacenza. The ingredients: also truly Italian - pure tomatoes, freshly processed in Emilia-Romagna. The preparation? Can be realised in any professional kitchen!

Have fun cooking Isa Mazzocchi's recipe

Traditional Italian cuisine with a modern twist: the recipe for ‘The nests of the two pheasants’ to cook. 👩‍🍳👇

METRO Chef Polpa Fine in action

I Nidi dei Due Fagiani’ recipe - with METRO Chef Polpa Fine


Isa Mazzocchi created the recipe 'I Nidi dei Due Fagiani' or 'The nests of the two pheasants' especially for METRO Chef Polpa Fine. The basic sauce for the catering industry can be used in both traditional and modern dishes. More than 20 METRO countries currently source a total of 23 different tomato products from Sterilton for the METRO Chef and Aro brands.

But now: Have fun cooking Isa Mazzocchi's recipe! Bringing Italy to your local neighbourhood. 🍽👩‍🍳

Ingredients for 10 people

For the filling of the pastry rolls

  • 2 kg METRO Chef Polpa Fine
  • 10 eggs
  • Cream
  • Extra virgin olive oil
  • Salt and pepper
  • butter

For the crêpes

  • 250 g milk
  • 125 g flour
  • 3 eggs
  • 1 pinch of salt

For the Grana Padano cream and to garnish

  • 100 g cream
  • 100 g grated Grana Padano
  • Fresh basil
  • Baked tomatoes

How to prepare

Crêpes
Mix the eggs with the flour and salt in a bowl. Then gradually add the cold milk and leave the mixture to rest for at least 30 minutes. Bake as many crêpes on a crêpe iron or in a non-stick pan until the batter is used up.

Grana Padano cream
Bring the cream to the boil, stirring with a whisk. As soon as it boils, switch off the heat and add the grated Grana Padano. Switch off the heat and stir well until the cheese has melted. Pour the cream into a piping bag and leave to cool in the fridge.

Filling
Season the cooked tomato pulp with salt and oil. Melt a knob of butter in a pan. Sauté a few tablespoons of the tomato reduction and add a dash of cream. Turn down the heat. Add the eggs, season with salt and pepper and stir in carefully. As soon as the eggs are scrambled, switch off the heat and leave the mixture to cool for 10-15 minutes. Then pour the lukewarm filling into a piping bag.

Serving

Preheat the oven to 160 °C.
Spread a strip of the filling down the centre of each crêpe, roll them up and leave to cool in the fridge for 10-15 minutes.
Then cut the crêpe rolls into pieces and arrange them without gaps in a buttered dish. Top with a dollop of cream. Bake for 15 minutes.
Then proceed with the serving: Dress the crêpe rings with a little oil, place on the plate and remove the tin.
Garnish with the baked tomatoes and fresh basil and drizzle with the Grana Padano cream.
...and psssst: How does Isa Mazzocchi create very special moments for her guests? Now in our series ‘Gastro-Moments
Isa Mazzocchi, Restaurant La Palta in Borgonovo Val Tidone
Gastro Moments

Isa Mazzocchi: Time is the secret ingredient

Tireless commitment to unforgettable moments: restaurateurs reveal their secrets for making special gastro moments possible.

METRO Chef Polpa Fine - with Italian love for tomatoes
MPULSE Originals

METRO Chef Polpa Fine - with Italian love for tomatoes

Polpa Fine - perfectly ripe tomatoes, freshly processed. Produced by Steriltom in Emilia-Romagna for METRO Chef.

Further articles