Bottoni and Lovage

Method

1. Blanch the spinach in lightly salted boiling water for 2–3 minutes.
2. Cool the spinach in ice water to maintain the bright green color.
3. Squeeze the spinach dry and blend it into a smooth puree.
4. Make the green pasta dough: combine type 0 flour, semolina, egg white, seed oil, and the spinach puree. Knead until smooth.
5. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1 hour.
6. Prepare the filling: cut the cheese into small cubes.
7. Heat the cream, add the cheese cubes, and stir until melted, bringing the mixture to 70°C (158°F).
8. Dissolve the starch in a little water, add it to the cheese cream, and stir. Remove from heat.
9. Blend the cheese cream until smooth, then strain through a fine sieve.
10. Make the lovage oil: blend fresh lovage with seed oil for several minutes until the oil warms slightly and the chlorophyll is absorbed. Strain through cheesecloth and let it settle.
11. For the broth: heat the buttermilk, then add butter and a bit of oil (or the lovage oil) and whisk to emulsify.
12. Roll out the pasta dough on a semolina-dusted surface into a thin sheet. Trim the edges to form a rectangle. Place small mounds of cheese filling at intervals. Spray with water to help seal. Fold the pasta over and press around each mound. Cut out individual buttons with a round cutter.
13. Cook the buttons in lightly salted boiling water until they float and are tender, just a few minutes.
14. To serve: arrange the cooked buttons in a bowl. Pour the warm buttermilk broth over them. Drizzle with lovage oil and garnish with fresh herbs.