Parmesan tortelloni with wild garlic cream and Parma ham
A sophisticated pasta dish: These homemade Parmesan tortelloni combine a creamy, airy filling with the intense freshness of wild garlic. Crispy Parma ham provides a savory contrast.
- 250 g double-ground pasta flour (semolina or instant flour)
- 2 Owner
- 2 egg yolks
- Salt
- 2 tbsp olive oil
- Pasta machine
- 4 egg yolks
- 75g freshly grated Parmesan cheese
- 100g stiffly whipped cream
- Salt
- freshly ground black pepper
- freshly grated nutmeg
- piping bag
- 50 g fresh wild garlic
- 150 ml vegetable broth
- 150 ml Stage
- 50g processed cheese
- Salt
- freshly ground black pepper
- freshly grated nutmeg
- 3 thin slices of Parma ham
- 4 sprigs of thyme
- 50 g Butter
- some freshly grated Parmesan
- For the dough, knead the flour with the eggs and egg yolks, along with a little salt and oil, until you have a smooth, pliable dough. Wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
- For the filling, whisk the egg yolks in a bowl over a hot water bath for about 3 minutes until thick and foamy. Remove the bowl from the water bath and whisk the egg yolk foam until cool. Then, first fold in the grated Parmesan cheese, followed by the whipped cream. Season the cream with salt, pepper, and nutmeg, transfer it to a piping bag, and refrigerate for 30 minutes.
- Roll out the pasta dough thinly using a pasta machine and cut it into approximately 8 x 8 cm squares. Place a small dollop of Parmesan cream in the center of each square, fold the dough into triangles, press the edges firmly together, and then shape the triangles into tortelloni. Store the pasta in the freezer until ready to use.
- For the cream, wash the wild garlic and roughly chop it. Reduce the stock and cream by half over about 5 minutes. Then add the wild garlic and processed cheese and blend with an immersion blender for about 1 minute. Season the sauce to taste with salt, pepper, and nutmeg.
- Fry the ham slowly in a large, wide pan until crispy on both sides, drain on kitchen paper, and break into small pieces. Set the pan with the ham oil aside.
- Cook the tortelloni in rapidly boiling salted water for about 4–5 minutes. Then remove with a slotted spoon and drain. Add to the ham oil in the hot pan along with the thyme and butter, and toss to coat.
- Spoon the wild garlic cream into deep plates, distribute the tortelloni along with the crispy pieces of ham on top, and sprinkle with freshly grated Parmesan cheese if desired.
DOUGH
- 250 g
double-milled pasta flour (semolina or instant flour)
Owner
FILLING
egg yolks
- 75 g
- 100 g
WILD GARLIC CREAM AND GARNISH
- 50 g
- 150 ml
vegetable broth
- 150 ml
Scene
- 50 g
Thyme sprigs
- 50 g
Butter
For the dough, combine flour with the eggs and egg yolks, along with a little salt and oil, to form a smooth, supple dough.
Knead the dough. Wrap it in foil and let it rest in the refrigerator for 1 hour.
For the filling, whisk the egg yolks in a bowl over a hot water bath for about 3 minutes until thick and foamy. Remove the bowl from the water bath and whisk the egg yolk foam until cool. Then first add the grated cheese.
Fold in the Parmesan, then the whipped cream. Season the cream with salt, pepper, and nutmeg, transfer it to a piping bag, and refrigerate for 30 minutes.
Roll out the pasta dough thinly using a pasta machine and cut it into approximately 8 x 8 cm squares. Place a small dollop of Parmesan cream in the center of each square, fold the dough into triangles, press the edges firmly together, then...
Shape the triangles into tortelloni. Store the pasta in the freezer until ready to use.
Fry the ham slowly on both sides in a large, wide pan until crispy, then drain on kitchen paper.
Leave and break into small pieces. Set the pan with the ham oil aside.
Spoon the wild garlic cream into deep plates, then distribute the tortelloni and crispy ham pieces on top.
and sprinkle with some freshly grated Parmesan cheese, if desired.
