Sfogliagrezza Meat, Sardinian pecorino fondue, myrtle reduction and candied lemon by Emanuele Frigerio
Bring the cream and grated pecorino cheese to a boil in a small saucepan, stirring constantly. Cook for 3 minutes after boiling, until the mixture thickens. Season with salt and pepper and keep warm.
In another saucepan, bring the myrtle to the boil with 20 g of sugar and the agar agar and let the sauce reduce.
Peel the lemons, obtaining strips of zest without the pith; transfer them to a nonstick pan with 80 g of sugar and the juice of one lemon and cook for about 5 minutes, until the sugar has caramelized.
Cook the Sfogliagrezza Carne in plenty of boiling salted water, according to the times indicated on the package; drain and transfer them to a bowl, drizzling them with a drizzle of oil.
Divide the fondue between plates, arrange the ravioli on top, and garnish with drops of myrtle reduction, finely chopped lemon zest, a few wild fennel leaves, and a sprinkling of pepper.