Ingredients for 4 people
400 g Tortellini alla moda di Bologna Divine Creazioni Surgital
150 g Carletti
150 g Bruscandoli
Edible flowers
Seasonal aromatic herbs
200 g milk
100 g Parmigiano Reggiano
50 g Bolognese ragù
5 g glucose
Procedure
For the Parmigiano fondue: bring the milk to a boil, then add the grated Parmigiano cheese. Mix and adjust the seasoning. For the Bolognese ragù powder: blend the Bolognese ragù for a long time and add the glucose. Spread the mixture on a Silpat mat and dry at 40°C for 4 hours. Blend the dried mixture into a powder. For the wild herbs: clean the Carletti and keep the sprout. Blanch the Bruscandoli in salted water for a few minutes and then cool them in ice water. Bring previously salted water to a boil in a saucepan and cook the Tortellini. Drain and sauté the Tortellini with melted butter and sage. Arrange the Tortellini, Bruscandoli, and Carletti on the plate. Add the flowers, aromatic herbs, and Bolognese ragù powder. Finish the dish by pouring the hot Parmigiano Reggiano fondue.
Silvia Moro
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
