📝 About This Recipe
This exquisite dish pays homage to the heart of Italian Alta Cucina, reimagining the traditional flavors of Modena and Parma with modern technique. Delicate, hand-folded egg pasta filled with a savory blend of Mortadella and Prosciutto is nestled within a cloud-like Parmigiano Reggiano foam, offering a weightless yet intense umami experience. The addition of aged balsamic vinegar pearls provides a sharp, acidic counterpoint that cuts through the richness, creating a masterpiece of texture and taste.
🥗 Ingredients
Pasta Dough
- 300 grams Tipo 00 Flour (sifted)
- 9 Egg Yolks (from large, high-quality organic eggs)
- 1 Whole Egg (at room temperature)
Tortellini Filling
- 100 grams Pork Loin (finely minced and lightly sautéed in butter)
- 100 grams Prosciutto di Parma (aged 24 months, finely minced)
- 100 grams Mortadella di Bologna (finely minced)
- 150 grams Parmigiano Reggiano (aged 36 months, finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
Parmigiano Reggiano Foam
- 250 ml Heavy Cream (high fat content)
- 50 grams Parmigiano Reggiano Crusts (cleaned and chopped)
- 150 grams Grated Parmigiano Reggiano (aged 24 months)
- 2 grams Soy Lecithin (optional, for foam stabilization)
Finishing Touches
- 2 liters Beef Consommé (for boiling the pasta)
- 2 tablespoons Traditional Balsamic Vinegar of Modena (extra vecchio or pearls)
- 1 pinch Micro-basil or Chive Blossoms (for garnish)
👨🍳 Instructions
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1
Prepare the pasta dough by creating a flour mound on a marble surface; make a well in the center and add the yolks and whole egg. Gradually incorporate the flour until a shaggy mass forms, then knead vigorously for 10-12 minutes until the dough is silky and elastic.
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2
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 60 minutes to allow the gluten to relax.
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3
For the filling, combine the sautéed pork, minced prosciutto, and mortadella in a food processor. Pulse until it forms a fine paste, then fold in the grated Parmigiano and nutmeg. Season with a touch of salt if needed.
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4
Roll out the pasta dough using a pasta machine until it is translucent (the thinnest setting). Work in small batches to prevent the dough from drying out.
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5
Cut the pasta into 3cm x 3cm squares. Place a pea-sized amount of filling in the center of each square.
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6
Fold the square into a triangle, pressing the edges to seal and removing any air. Wrap the base of the triangle around your pinky finger and join the two corners, pressing firmly to create the classic 'venus navel' shape.
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7
To make the foam base, simmer the heavy cream with the Parmigiano crusts over low heat for 20 minutes to infuse the flavor. Do not let it boil vigorously.
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8
Strain the cream to remove the crusts, then whisk in the 150g of grated Parmigiano until completely melted and smooth. Keep this 'fonduta' warm at approximately 60°C (140°F).
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9
Bring the beef consommé to a gentle simmer in a large pot. This is the traditional way to cook tortellini, as it adds a deep, savory layer to the pasta.
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10
Just before serving, use an immersion blender to incorporate the soy lecithin into the warm Parmigiano cream. Tilt the blender slightly at the surface to incorporate air until a thick, stable foam forms.
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11
Drop the tortellini into the simmering consommé. They are ready when they float to the surface, which usually takes about 2-3 minutes.
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12
Using a slotted spoon, transfer 10-12 tortellini to the center of each warmed shallow bowl.
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13
Generously spoon the Parmigiano foam over the tortellini, ensuring they are partially submerged in the 'cloud'.
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14
Finish with a few drops of aged balsamic vinegar or balsamic pearls and a garnish of micro-herbs. Serve immediately while the foam is at its peak volume.
💡 Chef's Tips
Always use room temperature eggs for the pasta dough to ensure a smoother emulsification with the flour. When making the foam, ensure the temperature does not exceed 70°C, or the cheese may 'string' and separate rather than emulsify. If the pasta dough feels too dry, dampen your hands with water rather than adding water directly to the flour. For the most authentic flavor, ensure your Mortadella and Prosciutto are of the highest quality, as they provide all the seasoning for the filling. Use a 'Siphon' (whipped cream canister) with two CO2 charges if you want an even more stable and airy foam for a professional finish.
🍽️ Serving Suggestions
Pair with a crisp, dry Lambrusco di Sorbara to cut through the richness of the cheese and pork. A glass of aged Franciacorta sparkling wine provides a beautiful textural match for the foam. Serve as a 'Primi Piatti' in a multi-course Italian tasting menu. Accompany with thin, crispy Parmigiano tuiles for an extra textural element. Follow this dish with a light veal scallopini or a simple arugula salad to balance the palate.