Tortelli with Liquid Parmesan Cheese

Tortelli with Liquid Parmesan Cheese

Tortelli with Liquid Parmesan Cheese

Tortelli with culatello and Conca Bella balsamic vinegar by Chef Andrea Bertani

April 22, 2013

Cuisine

serves for

4

total time

0 HR 22 MIN

ingredients

Flour
500 g
Eggs
15 yolks
Oil
10 g
Cream
200 g
Cheese
200 g, parmesan
gelatine
4 sheets
salt
Pepper
Culatello
100 g, Italian Ham
Vinegar
balsamic, Conca Bella

Preparation

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.

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