Ingredients for 6 people
18 Tortellini alla moda di Bologna
Elderberry vinegar gel:
100 g elderberry vinegar
1.2 g agar-agar
3 g vegetable gelatin
80 g sugar
12 g salt
60 g water
Sweet and sour carrots:
100 g white vinegar
100 g water
100 g sugar
10 g salt
parsley sprouts
Procedure
For the gel, heat the elderberry vinegar and then add in the powdered ingredients and bring to a boil.
Leave it to jellify for 1 night, then use a blender to obtain a smooth consistency.
Store in the fridge.
For the carrots, dissolve the sugar in hot water and add the vinegar and salt.
Finely slice the carrots lengthways, blanch them quickly in salted water, then immerse them in the sweet and sour mixture and leave them to cool.
Cook the Tortellini in plenty of salted water, drain them and dry them on a cotton cloth, then lay them on a spoon and top with a dab of elderberry gel, a slice of carrot and a few parsley shoots.
Recipe from chef Emanuele Scarello
