Double fondue for these incredibly delicious tortellini created by chef Marc Oberhofer of Lampl Stube: used both as filling and topping, the mountain-inspired preparation adds layers of flavor to this first course.
Beetroot tortelloni with Hof zu Fall's Alpine cheese, red curaants, black truffle
The beetroot, marinated by the chef in raspberry vinegar and black currant syrup, creates a perfect harmony on the plate with the Alpine cheese and Norcia truffle.
For the dough
- 750 g durum wheat
- 400 g egg yolk
- 150 g beetroot juice
Method
Knead everything to obtain a smooth dough.
For the currants marinade
- 100 g black currant pulp with 30% sugar
- 30 g raspberry vinegar (5% acidity)
- 10 g water
Method
Steam-cook the beetroot at 85°C in the desired shape and put it in the marinade. Thicken a portion of the marinade with Xanthan to form a gel.
For the truffled fondue (sauce)
- 1000 g milk
- 600 g cream
- 50 g butter
- 60 g flour
- 200 g Parmigiano Reggiano aged 24 months
- 300 g Hof zu Fall Alpine cheese aged 6 months
- Chopped Norcia truffle
Method
Prepare a classic fondue. Then slowly emulsify it in the Thermomix at 80°C for 10 minutes.
For the Alpine cheese fondue (filling for tortelloni)
- 1000 g milk
- 500 g cream
- Salt - nutmeg
- 75 g flour
- 75 g butter
- 100 g 24 months aged Parmigiano Reggiano
- 150 g 6 months aged Hof zu Fall Alpine cheese
- A bit of walnut oil
- A bit of lemon zest
- 100 g egg yolk
Method
Prepare a classic fondue. Blend the fondue in the Thermomix for 5 minutes at 85°C with the egg yolk to obtain an emulsion.
Fill the pasta with the fondue and fold it to shape the tortelloni. Cook and plate with truffle fondue and red currant gel.
Contacts
Lampl Stube
Via Dolomiti 19 // 39040 Castelrotto
Phone: +39 0471 706343
