Tortello di mortadella, Parmigiano Reggiano sauce and fried arugula | Andrea Fusco

Ingredients

For the dough

• 300 g type 00 flour
• 200 g of durum wheat
• 360 g egg yolk

For the filling

Mortadella

Procedure

Knead all ingredients and let stand 30 minutes. Knead again and roll out finely. Form circles with a pastry cup. Blend the mortadella in the Bimby and place the filling inside the dough discs. Close to form the tortelli.

For the cream

• 30 g butter
• 30 g flour
• 500 g cream
• 550 g milk
• 350 g grated Parmigiano cheese
   

Procedure

Make a light Roux butter and flour. Pour in the cream, milk and grated Parmigiano. Emulsify and bring to a boil. Let simmer for about 10 to 15 minutes.

For the reduction

• 100 g balsamic vinegar
• 100 g soy
• 40 g brown sugar

Procedure

Reduce the balsamic vinegar and soybeans with brown sugar to one third on the stove.

For the arugula

• Fresh arugula

Procedure

Fry the washed and dried arugula in 170°C oil and adjust the salt.
Lay the Parmigiano sauce in the center of a soup plate, complete with the tortelli cooked for a few minutes in boiling water and sautéed with a little butter. Finish the dish with arugula and a few drops of reduction.