Tortellini with Parmiggiano Reggiano cream and Balsamic Vinegar of Modena PGI
INGREDIENTS FOR 4/6 PEOPLE:
- FOR THE PARMESAN CHEESE WAFER:
100 g Parmigiano Reggiano PDO
- FOR THE PARMESAN CHEESE CREAM:
50 g béchamel, 20 g butter, 15 g Parmigiano Reggiano PDO
- FOR THE PASTA:
400 g flour, 4 eggs
- FOR THE STOCK:
4 litres water, 200 g beef chuck, ¼ capon (or chicken), 30 g celery, 30 g carrots, 30 g onion, 1 Parmigiano Reggiano PDO crust, salt to taste
- FOR THE TORTELLINI FILLING:
50 g each of: veal meat, pork meat, chicken breast, sausage, Modena Prosciutto PDO, Mortadella, Bologna PGI; 100 g Parmigiano Reggiano PDO, 2 eggs, 1 glass white wine, Salt, oil, nutmeg
- FINISH WITH:
Balsamic Vinegar of Modena PGI
PREPARATION OF THE PARMESAN CHEESE WAFERHeat up a non-stick pan, spread some grated Parmigiano Reggiano PDO to cover the bottom of the pan with a thin layer, leave until golden and then place onto an inverted cup. Wait for a few minutes and then arrange the wafer on the plate.
PREPARATION OF THE TORTELLINISimmer the water and all the broth ingredients for at least three hours; scoop off the froth that comes to the surface.
For the filling:
Sauté the pork, chicken, veal and sausage cut into chunks in a little oil for about 10 minutes, splash with white wine and add some salt.
Put the meat, mixed with Modena Ham PDO and Mortadella Bologna PGI, through a mincer twice, then mix in the Parmigiano Reggiano PDO, eggs, nutmeg using your hands.
Prepare the pasta dough and roll out thinly. Make 2 x 2 cm pasta squares, place a small ball of filling in the middle of each square, seal and form the tortellino.
Blend together the béchamel, butter and Parmigiano Reggiano PDO in a pan; cook the tortellini in the simmering broth, drain and toss in the pan with the sauce. Scoop into the wafer cup.
Finish with Balsamic Vinegar of Modena PGI.