First Courses

Giancarlo Perbellini's Take on Tortellini: The "Reverse" Recipe where Meat Serves as the Topping

copertina tortellini reverse perbelllini

Thanks to a brilliant "role reversal," the filling of the tortellini becomes the topping, while inside lies a creamy whipped cream. Giancarlo Perbellini shares the recipe for his "reverse" fresh pasta.



  • 500 g of panettone flour
  • 400 g of egg yolks
  • 1L of cream
  • 1 g of citric acid
  • Sage to taste
  • Butter to taste
  • Frying oil to taste
  • Semolina to taste
  • 400 g of Parmigiano Reggiano cheese
  • Salt, pepper to taste
  • Nutmeg to taste
  • 300 g of mortadella
  • 300 g of pork loin roasted in butter
  • 300 g of prosciutto
  • 3 eggs


Knead the flour with the egg yolks until a smooth and homogeneous dough forms, then let it rest wrapped in plastic wrap.

Prepare the filling for the tortellini by curdling the cream, heating it to 50 degrees and adding salt and citric acid. Leave the cream to infuse with some sage leaves on low heat until enough solid mass has formed, stirring occasionally. Place the curd in a cheesecloth, letting it drain overnight. Finally, put it in a piping bag.

Pass the roasted pork loin, prosciutto, and mortadella through a fine mesh grinder and mix them with Parmigiano Reggiano, eggs, salt, pepper, and nutmeg. Form balls with the mixture and freeze.

Prepare the tortellini using the sage-flavored cream curd as the filling, cook them in water, then toss them in a saucepan with melted butter. Coat the pork balls with semolina, fry them, and keep them warm.


Arrange the tortellini neatly on one side of a serving dish, sprinkle with Parmigiano and garnish with the fried filling balls.


Casa Perbellini 12 Apostoli

Vicolo Corticella San Marco 3, 37121 Verona

Phone: +39 045 8780860 INFO@CASAPERBELLINI.COM

Giancarlo Perbellini 2023 09 22 13 33 23

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