Tortellini bolognesi with meat with squacquerone foam salted with Sichuan pepper, smoked paprika, and crispy sage chips
x4
Ingredients for 4 people
200 g Tortellini bolognesi with meat
Seed oil for frying, as needed
250 g fresh squacquerone
200 g fresh cream
1 egg yolk
About 10 sage leaves
4 slices of prosciutto or aged guanciale
Sichuan pepper, as needed
Smoked paprika, as needed
Salt, as needed
Procedure
Reduce the fresh cream with the slightly crushed Sichuan pepper by one-fourth over the heat. Blend, strain, add the egg yolk, the squacquerone, salt, filter through a fine sieve, and then pour into the siphon with a gas charge.
Fry the sage leaves and crumble them; in the meantime, place the prosciutto or guanciale slices in the oven until crispy.
Dip the Tortellini in the oil, dry them, then place the crispy guanciale sheet on the plate, the squacquerone foam, the Tortellini, and finish with another crispy sheet. Garnish with broken sage, and lightly dust with smoked paprika.
