Ingredients for 4 people
16 Rustic tortelli with roebuck
150 g Butter
60 g Sage
Salt to taste
1 l Sangiovese wine
30 g Honey
Juniper berries, cloves, cinnamon to taste
30 g Shallots
100 ml Cherry extract
200 g Taleggio cheese
100 g Parmesan cheese
400 ml Cream
Ground white pepper to taste
8 Candied cherries
Basil flowers to taste
8 Celery leaves
Procedure
Melt the butter in a saucepan, add the sage and salt to create a sage-infused, slightly salted green butter. Reduce the Sangiovese wine, honey, cherry juice, salt, and shallots in a pan, and once removed from the heat, infuse with the spices (juniper berries, cloves, cinnamon).
Strain the mixture through a sieve and pour it into a squeeze bottle. Reduce the cream, salt, and pepper in a small pot and, off the heat, add the Taleggio and Parmesan. Whisk and strain through a chinois. Keep warm.
Cook the tortelli in plenty of salted water for 3-4 minutes, drain, and sauté with the sage butter. Add some Parmesan and continue to toss.
Plate by placing the Taleggio cream on the plate, followed by the tortelli, candied cherries, and the reduction. Finally, garnish the tortelli with basil flowers and celery leaves.
Chef Lorenzo Alessio, Italian National Senior Chefs Team.
