Ingredients for 4 people
560 g Tortelli con mozzarella di bufala campana, pomodoro e basilico
250 ml Cream
truffle-infused oil
2 spoons vegetable stock
4 spoonfuls Marsala wine
chopped Scorzone truffle
16 basil leaves
40 cherry tomatoes
250 g buffalo mozzarella
50 ml pesto
25 ml balsamic vinegar cream
Procedure
In a bowl, put cream, truffle-infused oil, truffle sauce, Marsala wine, vegetable stock, salt and pepper. Simmer until reduced.
Meanwhile, put mozzarella in a mixer and mince, then add salt and pepper, and two spoonfuls of cream. Boil water with a little salt. Immerse Tortelli for about 4-5 minutes; place sauce on the side of the plate and overlay Tortelli.
Add fresh truffle flakes and buffalo mozzarella mousse. On the opposite side, place buffalo mozzarella mousse, basil and balsamic vinegar cream.
Nicola Colucci Belgian delegation chef – fic.
