Prep: 120 minuts
Coook tortellini: 5 minuts
For: 5/6 people
For the Parmesan Cheese Wafer
50 g béchamel
20 g butter
15 g di Parmigiano Reggiano DOP
For the Pasta
400 g flour
For the Stock
4 liters of water
200 g beef chuck
¼ capon (or chicken)
30 g celery
30 g carrots
30 g onion
1 Parmigiano Reggiano DOP crust
Salt to taste
For Tortellini filling
50 g each of: veal meat, pork meat, chicken breast, sausage, Modena Ham PDO, Mortadella Bologna PGI
100 g of Parmigiano Reggiano DOP
1 glass of white wine
Salt, oil, nutmeg
PREPARATION OF THE PARMESAN CHEESE WAFER
Heat up a non-stick pan, spread some grated Parmigiano Reggiano PDO to cover the bottom of the pan with a thin layer, leave until golden and then place onto an inverted cup. Wait for a few minutes and then arrange the wafer on the plate.
PREPARATION OF THE TORTELLINI
Simmer the water and all the broth ingredients for at least three hours; scoop off the froth that comes to the surface.
For the filling
Sauté the pork, chicken, veal and sausage cut into chunks in a little oil for about 10 minutes, splash with white wine and add some salt.
Put the meat, mixed with Modena Ham PDO and Mortadella Bologna PGI, through a mincer twice, then mix in the Parmigiano Reggiano PDO, eggs, nutmeg using your hands.
Prepare the pasta dough and roll out thinly. Make 2 x 2 cm pasta squares, place a small ball of filling in the middle of each square, seal and form the tortellino.
Blend together the béchamel, butter and Parmigiano Reggiano PDO in a pan; cook the tortellini in the simmering broth, drain and toss in the pan with the sauce. Scoop into the wafer cup.
Finish with Traditional Balsamic Vinegar of Modena PDO.
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