“Nonna Sarita” tortellini, Parmigiano Reggiano PDO cream and wafer with Balsamic Vinegar of Modena PGI

Preparation of the Parmesan cheese wafer

Heat 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 tortellini

Simmer 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.