Terrine of cappelletti filling, Balsamic Vinegar of Modena PGI, candied pumpkin, and Borettane onions | Andrea Incerti Vezzani

Ingredients for 6-8 people

• 2 small onions
• 50 g butter
• 200 g beef
• 70 g ham
• 160 g pork
• 90 g veal
• 1 sausage
• 50 g mortadella
• 1/2 clove of garlic
• Nutmeg to taste
• 100 g cream
• 1 egg
• 150 g Parmigiano Reggiano
• 300 g lard
• 200 g Borettane onions
• 100 ml Balsamic Vinegar of Modena PGI

For the candied pumpkin

• 150 g pumpkin
• 70 g glucose

Procedure

Cut the pumpkin into cubes, vacuum seal with the glucose and cook at 87°C for 35 minutes. Melt the butter in a pan with the onion, salt and pepper.

Cut the meat into pieces and pour into the butter, cook slowly with the lid on. When the pieces are cooked, chop everything finely, adding the ham, mortadella, a whole egg, Parmesan cheese, and cream.

Spread plastic wrap on the table, place the lard on top, then add the cappelletti filling and roll up to form a regular cylinder. Vacuum seal and cook at 85°C for 1 hour.

Cook the chopped Borettane onions in IGP balsamic vinegar, vacuum sealed at 87°C for 30 minutes.

Dish composition

Cut a few slices from the cappelletti filling terrine, arrange them on a plate with the marinated Borettane onions, candied pumpkin, and Balsamic Vinegar of Modena PGI.