Ingredients
Pasta dough
500g 00 flour
5 eggs Filling
300g of organic Parmigiano Reggiano cheese (24 months)
200g of Modena ham (24 months)
200g of pork pulp
200g of calf pulp
50g of sausage
50g of bone marrow
Villa Manodori extra virgin olive oil {h2]
For cooking
1L capon broth
For the cream
200g of Parmigiano Reggiano cheese (30 months)
50g of soft water
Method
For the pasta dough: Sift the flour on a pastry board and add the eggs to the fountain. Knead the dough vigorously for 15 minutes until smooth and homogeneous.
Cover it with a cloth and let it stand covered for half an hour. Spread the dough evenly by passing the rolling pin, trying to make the dough as thin as possible.
For the filling: Chop the pork and veal and sear them in a saucepan with a drizzle of extra virgin olive oil. Add the sausage (previously scalded separately) and finish cooking.
Remove from heat and let it cool. Add the ham (previously cut into cubes). Mix well and add the marrow. Pass through the meat grinder a couple of times and add the Parmesan.
Mix well and store. From the pastry, obtain many squares of 3.5cm on each side and insert a teaspoon of dough in the centre, fold in half.
For the cooking: Cook tortellini in the broth. In a Thermomix bring the water to 80°C, adding slowly the Parmesan.
Increase speed and temperature until boiling. Lower the temperature to 60°C and continue to mix. Lay the cream obtained on the bottom of a holster and, subsequently, tortellini cooked in the broth.
WINE MATCH
A lightly oaked, medium-bodied Chardonnay is an ideal match for this pared-back classic. Also consider a Vermentino, or a zesty Chenin Blanc.