“Nonna Sarita” tortellini, Parmigiano Reggiano PDO cream and wafer with 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 Ham 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
Author: Annamaria Barbieri
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.
