Tortellini alla moda di Bologna (with meat) with Parmesan cream, foie gras, and black truffle
x4
Ingredients for 4 people
400 g of Tortellini alla moda di Bologna (with meat)
200 g of fresh foie gras
a few bay leaves
150 g of cream capon broth to taste
100 g of 24-month aged Parmesan cheese, grated, freshly grated nutmeg, salt, white pepper, black truffle,
Procedure
Cut the foie gras into slices of about 50 g each, season with salt and pepper. In a very hot pan, sear them for a few seconds on both sides with the bay leaves, which are discarded after cooking. Cool one slice of foie gras (the best one) in the fridge. Blend the others with the warm cream and Parmesan cheese. Cut the cooled foie gras slice into cubes. Pour the sauce into the foie gras cooking pan without boiling. Cook the Tortellini al dente (preferably in a good meat broth). Add them to the sauce over very low heat, add the foie gras cubes, toss, and adjust with a grating of nutmeg and more Parmesan if needed. Finish with grated black truffle. Chef Valentino Marcattilii for the Master Show event on January 30, 2017. Palazzo di Varignana, Resort & Spa Varignana, Castel S. Pietro (BO).
