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.

TORTELLINI REVERSE

INGREDIENTS AND PORTIONS

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

METHOD

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.