15 Sep Tortelli with Parmesan cream and morel mushrooms
Dough for Tortelli
500 grams of pasta flour
50 grams of semolina
235 grams of whole egg
60 grams of yolk
7.5 grams of salt
Make a “fountain” with the pasta flour, add the semolina, then the whole eggs, yolks and salt. Mix all of the ingredients together until it’s a consistent smooth dough. Let it rest, covered, for an hour in the fridge.
40 grams of Parmigiano Reggiano, aged 36 months
240 grams of cream
60 grams of milk
100 grams of egg yolks
3 grams of salt
In a pan, bring to a boil the cream, milk, Parmigiano Reggiano and salt. Cool and then add yolks, blending well. Cook in an oven at 90° (celsius) for 15 minutes.
Tortelli with Parmesan cream
Take the pasta dough from the fridge and on a wooden surface, cut and shape the dough into tortelli pieces.
In a frying pan, lightly brown the butter and morel mushrooms. Boil the tortelli (add salt to the water) for two minutes. Serve the tortelli with the morels and cream, adding five leaves of sagebrush as a garnish.