Tortellini alla moda di Bologna (with meat), Parmigiano Reggiano creamy sauce, white chocolate and bay leaf, crispy mortadella
x4
Ingredients for 4 people
For the Tortellini alla moda di Bologna:
400 g of Tortellini alla moda di Bologna Divine Creazioni®
20 g of Mycryo® cocoa butter
For the Parmigiano creamy sauce and white chocolate:
200 g of fresh cream
50 g of grated Parmigiano Reggiano PDO
1 bay leaf
Barry Callebaut white chocolate powder to taste
For the crispy mortadella:
About 100 g of fresh mortadella
Seed oil to taste
Procedure
Bring the fresh cream with bay leaf to a boil and reduce slightly. Let it cool slightly, then add the Parmigiano and the white chocolate in variable quantities as desired. Remove the bay leaf, optionally blend, and keep warm. Cut the mortadella as desired, immerse it in hot oil, and drain well from the excess oil when it becomes crispy. Once cooked, drain the Tortellini alla moda di Bologna Divine Creazioni® and toss them in a pan with the cocoa butter, a small amount of sauce, and optionally a little cooking water. Finally, pour the remaining hot sauce onto individual plates, arrange the tortellini, and finish with the crispy mortadella, optionally garnish with a green leaf and sprinkle with white chocolate powder.
