200g grana padano, 16 months, grated
1 egg yolk
3 egg whites
200ml fresh cream
200g beef, minced
5ml dry red wine
60g tomato paste
Nutmeg, to taste
Salt, to taste
Boil the macaroni in slightly salted water for 30 minutes. Strain and mix until you get a mixture that is as thick as custard. Leave to cool. Add the egg yolk and 3 egg whites, whisk until stiff. Divide the mixture into 4 individual moulds for the soufflé and bake in a non-ventilated dry oven at 230°c for approx. 18 minutes. Meanwhile, make a grana padano fondue by heating the fresh cream, adding in the grated grana padano. Place 2 tbsp of bolognese ragù on each dish. Take the soufflé out of the oven and place on top of the ragù. Serve immediately by pouring the hot grana padano fondue on each soufflé.
Clean and chop the onion, celery, carrot, beef and bacon, keeping them separate. In a saucepan, soften the bottom with butter and bacon, turn up the heat, add the beef and cook, stirring constantly. Season with salt and nutmeg, add the wine and let it partially evaporate. Add the tomato paste and about 2 tbsp water, simmer for an hour or so, stirring occasionally and adding water if necessary.
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