Fine meat tortellini, potato cream, brown stock and fried leek

Fini Meat Tortellini 1 pack

Fresh leek1

For one liter of brown stock.

Procedure

Divide the veal bones into pieces, place them on a baking tray and bake at 200° until they become dark

Meanwhile, clean the carrots, onions, and celery, cut them into pieces, and add them to the toasted bones, cooking for another 20 minutes.

Then remove from the oven and immerse everything in a pan full of water, adding the chopped tomatoes and spices, bring to the boil. Skim and degrease every now and then.

Cook over low heat for 56 hours. Check that the water does not fall below the level of the bones. Once cooked, filter everything with a chinois.

Peel the potatoes, cut them into small pieces and immerse them in a saucepan with a little salted water. Once cooked, place them in the blender jar, add the cream, a drizzle of extra virgin olive oil and blend until creamy.

Cut the leek lengthwise, take a couple of strips and cut them into thin strips.

While the tortellini are cooking, fry them in extra virgin olive oil for a minute, being careful not to burn them.

Heat the potato cream and dip the tortellini in it.

On the bottom of the plate, place a small amount of cream and a spoonful of brown stock. Plate the tortellini, using a nozzle to alternate the potato cream and brown stock in the center of the tortelli, top with the fried leek.

The chef recommends:

Brown stock is quite a long and complex process to prepare, so I recommend making a large batch, freezing it, and using it as needed. It's an excellent accompaniment to many recipes.

Fine Meat Tortellini

Tortellini with a textured dough made with 100% Italian flour and free-range eggs. Their perfect shape hides a rich filling of Italian meat, roasted with wine and vegetables, just as any good Emilian housewife would. All the flavor of a simple and authentic recipe, presented as only Fini knows how.

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