Ingredients for 4 people
400 g Tortelli with asparagus
300 g Torpedino tomatoes
150 g Parmesan Reggiano flakes
50 g grated Parmesan Reggiano
2 whole eggs
50 g onion
EVO oil to taste
Procedure
In the bottom of a saucepan, place EVO oil and chopped onion to start the sauté. Once the onion is golden, add the Torpedino tomatoes, cut into 4 pieces, and cover with a lid, cooking over low heat for 40 minutes. Finish cooking by lightly seasoning with salt.
In a small pot, boil the two whole eggs for 10 minutes. Once cooled, pass them through a medium-mesh sieve to achieve a white-yellow mimosa effect. In a large pot, boil the Tortelli with asparagus, drain them al dente, and immerse them in the Torpedino tomato sauce, tossing with grated Parmesan. Arrange everything on a plate and top with Parmesan flakes and mimosa egg.
Simone Loi, advanced training chef instructor – fic.
