Pino Cuttaia's recipe: Tortello in falso magro
Ingredients for 4 people
For the pasta sheet
- 250 g of flour
- 2 whole eggs
- 4 yolks
For the filling
- 200 g Ragusano PDO
- 50 g spring onion
- 40 g of parsley stalks
For the mortadella terrine
- 750 g of mortadella
- 750 g fresh cream
- 5 sheets of isinglass
- 10 quail eggs
For garnish
- Black truffle
- Extra virgin olive oil
Procedure
For the pasta sheet
Place the flour in a well on the table, put in the whole eggs and yolks, and knead vigorously for about 10 minutes; form into a ball and let the dough rest, covered, for half an hour at room temperature. Meanwhile, prepare the filling.
For the filling
Collect the diced Ragusano in a small stick and melt it in a bain-marie until it becomes a smooth cream. As soon as the fondue has cooled, add finely chopped spring onion and parsley stalks, and transfer the mixture to a pastry bag with a smooth 1-cm nozzle.
Roll out the dough, making a thin pasta sheet. At the top of the pasta sheet, I drop small balls of filling at a distance of 4 cm, then fold the pasta sheet back on itself and firm the tortelli by pinching them with my fingers; finally, cut them out with a toothed wheel.
For the terrine
Harden the quail eggs and, once cold, shell them. Soak the isinglass in cold water. Cut the mortadella into cubes, place in the thermomix and bring to 70°C before adding the cream.
Blend for 3-4 minutes, until the mixture reaches the consistency of a pâté, then transfer to a bowl and, while still warm, add the squeezed isinglass and stir vigorously to distribute well. Pour half the mixture into a cassata mold and line the quail eggs, then cover with the rest of the mixture.
Press well so that no gaps remain and place the terrine in the refrigerator for at least 2 hours.
Dish composition
Cook the tortelli in plenty of salted water; meanwhile, unmold the terrine and cut into slices. Arrange the tortelli on plates, lay a slice of terrine on top and top with a drizzle of oil, a leaf of parsley and a grating of truffle.
