Tortellini in Parmesan Cream
Tortellini in crema di Parmigiano Reggiano
These Tortellini in Parmesan cream are my interpretation of a dish we had at Franceschetta 58 in Modena. Franceschetta 58 is the little sister of Osteria Francescana which ranges among the world’s best restaurants.
The tortellini in Parmesan cream where the fourth serving in an ‘I heart Modena’ menu, which might explain the tiny size of the pasta and the purity of the filling that consisted of minced pork stirred with a little cream. Incredibly simple and traditional in flavours and preparation and a perfect antidote to the more inventive dishes of caramelised mackerel, merluzzo mantecato and the signature burger.
For the pasta
250 g flour
1 egg yolk
A little water
For the filling
100 g minced pork
50 ml double cream
50 g grated parmesan
Salt, pepper, fresh thyme and grated nutmeg
For the sauce
100 g grated parmesan
50 ml milk
50 ml double cream
1 spice of fried cured ham for topping
Prepare the pasta by placing a heap of flour on a clean worktop.
Place the egg yolk in a hole in the middle and gradually mix in more and more flour
Adjust the texture by adding a little water.
Knead the dough thoroughly and let it rest in the fridge for at least 30 minutes.
Meanwhile prepare the filling
Stir pork with cream, grated Parmesan, salt, pepper, thyme and nutmeg.
Run the pasta through a pasta machine at least 10 times, before you start to decrease the width.
Cut the thin pasta sheets in circles or squares
Place a spoonful of filling on each square or circle. Fold it, seal the edges and close the ends.
For the sauce heat milk and cream over moderate heat and add grated cheese to make it melt.
Boil the tortellini in salted water for 3 minutes.
Drain the tortellini and arrange them in the sauce.
Sprinkle the tortellini in Parmesan cream with fried ham and thyme flowers just before serving.