Tortellini alla moda di Bologna (with meat) with parmesan broth, burnt leek and bread crusts with celery and tomato gel
x4
Ingredients for 4 people
gr 400 by Tortellini alla moda di Bologna (with meat) Divine Creazioni®
For the broth
gr 250 of leek
Parmesan cheese crusts to taste
gr 700 of water
For the celery gel
gr 180 of celery
gr 2 of agar agar
salt to taste
garlic
For the tomato gel
140 g of dates
gr 2 of agar agar
salt to taste
evo oil
garlic
Procedure
For the broth: wash the leek and cook in the bbq until it is toasted. Scrape the parmesan crusts and place them in a pressure cooker with water; add the leek and a pinch of salt. Let everything boil for about 20 minutes from the time of the “whistle” of the pressure cooker.
For the celery gel: pass the celery in the extractor to maintain color and nutrients. When the juice is obtained, bring it to a boil and add the agar agar and a pinch of salt. Cool immediately in the blast chiller and blend.
For the tomato gel: crush the tomatoes in the water inside a carafe to remove the seeds; brown a clove of garlic in a saucepan with a little oil, add the tomatoes and bring to a boil. Remove the garlic and pass it through a sieve; add the agar agar and bring to a boil. Cool in a blast chiller and blend. Cook the Tortellini in salted boiling water, meanwhile place in the middle of the plate some leek obtained by drying the outer skin, lay the crust on top and with a sac à poche create two or three balls of gel. Arrange the tortellini around and finally pour over the leek broth and parmi giano to soak the crostone well.
Angelica Lodi
Recipe for volume III “Giovani Talenti” for Divine Creazioni®
Curated by Elsa Mazzolini – La Madia Editore
