Tortellini bolognesi bio in lightly smoked broth with wild boar mortadella quenelles and norcia black truffle
x4
Ingredients for 4 people
300 g of Tortellini bolognesi bio
FOR THE SLIGHTLY SMOKED BROTH
500 g of heifer brisket
400 g of chicken breast
1 chicken leg
200 g of smoked pork loin
(alternatively, 200 g of smoked cooked ham)
2 sticks celery
2 bay leaves
2 leek leaves
1 sprig of thyme
coarse salt
2.5 l of water
FOR THE WILD BOAR MORTADELLA QUENELLE
100 g of wild boar mortadella
40 g of egg white
25 g Norcia black truffles
FOR DISH DECORATION
fresh shoots and edible flowers to taste
Procedure
For the Lightly Smoked Broth:
In a pot, pour the water and add the meat pieces. Bring to a gentle boil and gradually remove any impurities that rise to the surface. Once this process is complete, add the bouquet of tied herbs. Let it simmer for about two hours, then add some grains of salt. Strain and clarify the broth with a ladle, finishing with a julienne of smoked ricotta.
For the Wild Boar Mortadella Quenelles:
Blend the wild boar mortadella in a mixer. Finely chop the truffle and mix it into the mortadella puree in a bowl. Add the egg white until the mixture reaches a creamy, homogeneous consistency. Using two teaspoons, shape small quenelles. Immerse them in water brought to a gentle boil for 4 minutes to prevent them from breaking. Remove from the water and place them on a paper towel. Bring the broth to a boil, add the Tortellini bolognesi bio, and cook them for about 3-4 minutes. For each diner, pour the broth and Tortellini into a bowl, arrange four quenelles, sprinkle with a few slices of black truffle, fresh sprouts, and edible flowers. Serve immediately.
Elena Gozzoli, Lady Chef FIC.
