Thanks to chef @fiorenzoperremuto
To make the pasta: hydrated soft wheat flour with 80% organic egg yolk. Knead the dough and let it rest for at least an hour in a vacuum-sealed bag.
For the filling: sous vide pumpkin cream, dried and blended with a knob of mountain butter, salt, white pepper, and homemade onion mustard. You can pipe it into a pastry bag.
For the onion mustard: cut the onion into julienne strips, add brown sugar, salt, pepper, vinegar and cook everything for about 2 hours.
Next, roll out the dough, cut it with a cookie cutter, and add a dollop of filling. Moisten the tortelli if necessary, then carefully close them. Plunge the tortelli into boiling salted water for a few minutes, then glaze them in a small pan with whipped butter.
Plating;
Arrange the tortelli in a bowl, top with the cheese fondue, and add the Tartuflanghe Black Truffle Perlage, the wild herbs, the chervil leaves, grated lemon and a drizzle of extra virgin olive oil.
