Tortelli with Liquid Parmesan Cheese by Andrea Bertani
22 Apr 2013
Ingredients
All purpose flour: 500 g
Eggs: 15 yolks
Oil: 10 g
Cream: 200 g
Cheese: 200 g, parmesan
Gelatin: 4 sheets
Salt
Pepper
Culatello: 100 g, Italian Ham
Vinegar: balsamic, Conca Bella
Tortelli with culatello and Conca Bella balsamic vinegar by Chef Andrea Bertani
01.
Warm the cream, add the Parmesan cheese and the fish gelatine softened in cold water. Refrigerate or set aside in a mould.
02.
Mix the flour with the egg yolks and olive oil. Let the dough rest for an hour and then roll it out thinly.
03.
Cut out circles of pasta with a diameter of 6 cm. Cut the filling into cubes and fill the tortelli with it.
04.
Boil in salted water for 2 to 3 minutes, drain, dress with extra virgin olive oil and garnish with culatello (Italian ham) and balsamic vinegar.
