Riccardo Camanini's recipe: tortellini stuffed with hen, mustard, bagòss, flaxseed
To make pasta
Ingredients
- 100 g "00" flour
- 150 g of remilled durum wheat semolina
- 190 g egg yolk
Procedure
Make fresh pasta as usual
To make the filling
Ingredients
- 500 g boiled and plucked chicken
- 500 g white watermelon mustard
- Q.b. Salt
- Q.b. Pepper
- Q.b. Olive oil
Procedure
Drain the mustard. In food mixer with the leaf, whisk hen with mustard and season with salt, pepper, and oil.
To make the fondue
Ingredients
- 200 g Bagoss chees
- 165 ml fresh cream
- 130 ml fresh whole milk
Procedure
Blend and heat all ingredients at 70ºC for 10 minutes.
Dish composition
Plate as per the cover photo.
Photo by Lido Vannucchi
