Tortelli of Mortadella Bologna IGP, 30 months Parmigiano Reggiano Dop, traditional balsamic vinegar of Modena, pistachios and an aromatic condiment made of fennel and ginger. A few ingredients to a dish that encompasses some of the Italian agri-food excellence, in a marriage of tastes just wonderful. Obviously, given the complexity of flavour tortelli, the dressing is simple: just melted butter made lightly aromatic with a pinch of fresh grated ginger and fresh fennel. Will that I love the egg noodles, I go crazy for that filled, I'm a fan of excellent meats and cheeses, but this dish gave me great satisfaction. Among other things, It is easy to make. I did tortelli of medium size, But if you want you can prepare ravioli, Tortellini or cappelletti, anything you like or that is easier to achieve.
Ingredients for 4 people:
for the ravioli
- 150 grams of flour 00
- 50 grams of flour of durum wheat
- 2 whole eggs and 2 yolks
- a pinch of salt
- 200 grams of mortadella Bologna Pgi
- 80 grams of grated Parmesan cheese 30 months
- 2 or 3 tablespoons cream
- a pinch of nutmeg (Optional)
for the dressing
- 50 grams of butter
- Grated Parmesan cheese 30 months as required
- traditional balsamic vinegar of Modena as required
- pistachios as required
- a strip of 1 centimetre of fresh grated ginger
- a pinch of ground black pepper
- a sprig of fresh fennel
for Parmesan wafers
100 grams of Parmesan grated 30 months
- 30 grams of lightly toasted and chopped pistachios
For the filling, cut the mortadella in cubes and blend it in a blender along with the Parmesan cheese and cream, until the mixture is soft and smooth, then add a pinch of nutmeg and freshly ground black pepper. Make the dough in the fridge for at least an hour.
For the dough put all the ingredients on a pastry board and knead well until dough is smooth, smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. The dough is then rolled out with a rolling pin, that must be well floured work surface should be well floured the. If you have a machine to make the dough, everything becomes less tiring. Gain from egg pasta thinly (If you take it with you arrive at the penultimate mark) Browse and get your preferred shape disk diameter and, Sprinkle on a tablespoon of stuffing, brush the edges with a little water or egg white and close the ravioli making the shape you have established.
For the Parmesan wafers, Preheat the oven to 180 degrees, cover a baking sheet with parchment paper and arrange well spaced of spoonfuls of shredded PDO parmigiano reggiano, about 20 grams per tablespoon, then sprinkle the pistachios. Bake for 6-7 minutes, allow to cool and set aside (If you want to make her curves, as my, you have to unplug her gently while still hot and lay them over a rolling pin so they take the bend).
Coarsely chop the pistachios and lightly roast them in a hot pan, put the fennel, the grated ginger and butter in a pan over low heat and melt it , combining a few tablespoons of warm water, until you form an emulsion. Cook the ravioli in salted water: It takes two to four minutes depending on the size of the ravioli and the diameter of the browse.
Drain the tortelli and season with ginger and fennel butter, a few drops of traditional balsamic vinegar of Modena, little ground black pepper and Parmesan wafers 30 months. Garnish with balsamic reduction, the lightly toasted pistachios, a little fennel or other aromatic herbs (I used red shiso leaves) and sprinkle with a little’ Parmigiano Reggiano PDO.
THE PAIRING: Lambrusco Salamino di Santa Croce Doc dry for this dish he knows so much about Emilia. We chose the one produced by Chiarli: intense aromas of red fruits, a sparkling and very pleasant on the palate.