Ingredients
- Hyssop flowers
- 5 g dehydrated white truffle noh2O® Tartuflanghe
- 50 g Perlage® Tartuflanghe truffle
- Salt to taste
- Sarawak pepper to taste
- 200 ml Ham broth
- 50 ml Extra Truffle Water ( Tuber melanosporum Vitt. ) Tartuflanghe
FOR THE PASTA
- 290 g Paduan hen egg yolks
- 25 g re-milled semolina
- 275 g 00 flour
FOR THE FILLING
- Nutmeg to taste
- 100 g Egg yolk
- 250 g Parmigiano Reggiano aged 36 months
- 250 g Stracchino
Procedure
For the filling
Using a spoon, mix the stracchino, Parmesan, and egg yolks until smooth. Season with grated nutmeg. Store in a piping bag in the refrigerator.
For the tortelli
Roll out the dough until it's 0.5 mm thick. Brush half of the dough with egg yolk. Measure the dough with a 4 cm pastry cutter, pressing lightly along the edges of each button. Use a piping bag to pipe the filling into the center of each circle, almost touching the edges. Cover with the remaining half of the dough and press out any air bubbles with the blunt edge of a 3.7 cm pastry cutter. Cut out the buttons with the 4 cm pastry cutter. Fold them over to form tortelli.
To finish
Cook the tortelli in part of the ham broth enriched with truffle water.
Composition of the dish
Finish by seasoning the tortelli with Perlage® with truffle, noh2O® dehydrated white truffle and hyssop flowers.
Source: Exquisite Italy
