Tortellini bolognesi with meat on turmeric cauliflower cream, candied cherry tomatoes, and caciocavallo podolico fondue
x4
Ingredients for 4 people
400 g Tortellini bolognesi with meat
300 g cauliflower
60 g potatoes
60 g cherry tomatoes
20 g Grana Padano
Sugar, thyme, garlic to taste
20 g shallots
1 liter milk
1 liter fresh cream
2 g agar-agar
200 g caciocavallo podolico
Procedure
Clean the shallots and potatoes, stew them in a saucepan with EVO oil, add a little water, and then add the cauliflower florets. Season with salt and cook until tender. Blend everything with an immersion blender, add the oil and turmeric, and keep warm.
Wash the cherry tomatoes, cut them into quarters, place them on a baking sheet lined with parchment paper, and season with oil, salt, garlic, sugar, and thyme. Bake at 100°C for 30 minutes.
Boil the milk with the cream and agar-agar, remove from the heat, add the grated caciocavallo, let cool, and blend.
Cook the Tortellini bolognesi with meat in plenty of salted water for about 3-4 minutes, then sauté them with the candied cherry tomatoes, sprinkle with grated Grana, and plate on the cauliflower cream.
Finish with the caciocavallo fondue and fresh thyme sprigs.
Gaetano Cerciello, advanced training chef instructor – fic.
