Tortelli with Liquid Parmesan Cheese by Andrea Bertani

Warm the cream, add the Parmesan cheese and the fish gelatine softened in cold water. Refrigerate or set aside in a mould.

Mix the flour with the egg yolks and olive oil. Let the dough rest for an hour and then roll it out thinly.

Cut out circles of pasta with a diameter of 6 cm. Cut the filling into cubes and fill the tortelli with it.

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.