Moreno Cedroni's recipe: Tortellini al Parmigiano Reggiano with tomato sauce and raw meat
Ingredients for 4 people
For the fresh pasta
1 kg 00 flour
350 g whole eggs
60 g of Egg Yolks
For the Parmigiano Reggiano mousse
300 g of Cream
150 g Parmigiano Reggiano cheese
For the tomato sauce
250 g Concassé Tomato
12 g Chopped Onion
25 ml of Extra Virgin Olive Oil
3 g granulated sugar
3 g of Salt
For the Balsamic Vinegar marmalade
150 ml sweet Sherry
60 ml balsamic vinegar
60 g sugar
8 g of Pectin
1 g of Citric Acid
For the mustard and basil marinade
60 ml extra virgin olive oil
80 ml of Mustard Sauce
20 g of Liquid Soybeans
16 g of Anchovy paste
8 g of Basil
80 g of Minced Meat
Procedure
Place the flour, whole eggs and yolks in a heap on a flat surface, knead everything together and let rest in the refrigerator.
For the Parmigiano Reggiano mousse
Place cream in a bain-marie and add grated Parmigiano Reggiano, blend with a hand-blender and let cool. Whip the mousse in the whipper and place in a piping bag.
For the tomato sauce
Prepare the tomato sauce by sautéing the chopped onion with the oil in a saucepan and then adding the tomato concassé, salt and sugar. Simmer the sauce and reduce it to 225 g, blend and sieve it.
For the Balsamic Vinegar jam
Place all ingredients in a saucepan except citric acid. Using a whisk, dissolve the sugar and pectin and place on the heat. Work the mixture with a licker until it reaches 105 °C, remove from the heat and add the citric acid.
For the meat and mustard and basil marinade
Prepare the mustard and basil marinade by mixing all the ingredients and use 2.5 g for every 20 g of minced meat.
Roll out the egg dough and cut 10 cm circles. In the center of each circle put 5 g of Parmigiano Reggiano mousse and close in the shape of a tortello. Cook the tortellini in salted boiling water, drain, and toss them in a pan together with some melted Parmigiano Reggiano mousse.
Dish composition
At the base of the plate spread some balsamic marmalade, on top cover with tomato sauce, in the center put the meat with mustard and basil marinade and around the tortellini.
Photos by Barbara Santoro
