Tortelli mezzaluna green with ricotta and spinach on spiced grana padano fondue with rabosello malanotte reduction
x4
Ingredients for 4 people
400 g Tortelli mezzaluna green with ricotta and spinach
1 l fresh milk
200 g 36-month aged Grana Padano DOP
crushed nutmeg to taste
4 g thickening agent
salt and finely ground white pepper to taste
½ shallot 0.5 l of Rabosello “Malanotte” del Piave DOCG wine
1 sprig of fresh thyme
2 cloves
2 crushed juniper berries
20 cl veal roast sauce
1 Montoro copper-coloured onion
2 carrots
200 g pumpkin
1 big potato
Procedure
Peel pumpkin, carrots and potatoes, and chop the Montoro copper-coloured onion. In a saucepan, pour a little oil, brown copper-coloured onion and add diced vegetables and a ladle of water. Peel and chop shallots and place in a large pan. Pour red wine and add cloves, juniper berries and thyme sprigs. Reduce up to 1/3 of its volume.
Add the roast sauce, boil again for a couple of minutes and filter. Boil milk with crushed nutmeg, let infuse for about half an hour.
Filter and add grated Grana Padano and bring to low boiling temperature for 4-5 minutes.
Add thickening agent and blend all contents into a smooth sauce. Season with salt and pepper. Cook Tortelli mezzaluna green with ricotta and spinach , spread hot fondue on the serving plates and lay Tortelli atop.
Complete with reduction and, at will, Grana Padano flakes, or other topping to garnish the dish.
Stefano Pepe advanced training chef – fic.
