Ingredients
FOR THE FRESH PRESSED ASIAGO FONDUE
- Salt
- Milk
- Tartuflanghe summer black truffle puree
- Butter
- 00 flour
- Asiago
FOR THE CREAM OF RED BEETS
- Red beet
Procedure
Place all the ingredients in a pot over a bain-marie. Melt the cheese slowly, swirling it from bottom to top, allowing the fondue to melt without tearing. Freeze at 0°C. Mix the mixture in a stand mixer fitted with a paddle attachment, and fill the tortelli.
I cook the beetroot in salted water and chill it with ice. I blend it with xanthan gum, cooking water, and oil until it becomes a thick cream.
Composition of the dish
I garnish with slices of black summer truffle, Asiago mezzano wafers and dried parsley leaves.
Source: Exquisite Italy
