A classic of the Emilia-Romagna cuisine, in a whimsical guise
- 400 grams of tortelloni
- 100 gr parmesan
- 1 tablespoon of cream
- Balsamic vinegar QB
- Cooking water QB
Boil the broth for cooking the tortelloni in a saucepan, as soon as it boils, put the tortelloni to cook, you will have to leave them to cook for about 3-4 minutes, in all cases when they are cooked they will rise to the surface (fig. 1)
Drain the tortelloni with a slotted spoon and put them in a bowl and add a knob of butter to prevent them from sticking together
Put the parmesan, cream and cooking broth in a separate bowl (fig. 2) and mix together until you get a cream (fig. 3)
Mix the Parmesan cream obtained with the tortelloni.
Put the tortelloni on a plate and add the balsamic vinegar on top (fig. 4) and serve.
The pumpkin tortelloni, a typical Mantuan and Ferrarese recipe, having a sweetish taste, also goes very well with Ragù!