Ingredients for 4 people
400 g Tortellacci toscani (with cheese)
500 g fresh liquid cream
3 tablespoons Cetara anchovy drizzle
200 g Cilento buffalo ricotta
White pepper to taste
Fresh parsley to taste
Breadcrumbs from a baguette to taste
Procedure
To prepare the butter, chill the mixing bowl of the stand mixer in the refrigerator for at least 30 minutes before use. Then, pour the cold cream into the even colder bowl.
Start the mixer, whip the cream until stiff, and continue whipping until the fats separate completely from the liquids and the cream turns into a yellowish butter. This process will take about 20 minutes.
When the fats (the butter) have fully adhered to the beaters, turn off the mixer, remove the mixture, and transfer it to a sieve placed over a bowl. Using a spatula, remove all the buttermilk formed during the process. Store the resulting butter in the freezer for at least 1 hour before use. To prepare the buffalo ricotta juice, first sieve the ricotta, then add the cream and mix with a spoon. When lumps form, pass the mixture through a sieve and, without using any ladle, shake it to extract only the liquid part from the ricotta.
Cook the Tortellacci Toscani (with cheese) and drain them al dente. Toss them with the melted cream butter, Cetara anchovy drizzle, and a hint of white pepper. To plate the Tortellacci, place a spoonful of ricotta juice on the bottom of the plate, then arrange the Tortellacci on the cream, drizzling with a few more drops of the cream. Finally, sprinkle breadcrumbs from a baguette with garlic, oil, chili, and parsley, and garnish with a fresh parsley leaf.
Chef Tommaso de Rosa, advanced training chef – fic.
