Melt the butter in a saucepan, add the sage and salt to create a sage-infused, slightly salted green butter. Reduce the Sangiovese wine, honey, cherry juice, salt, and shallots in a pan, and once removed from the heat, infuse with the spices (juniper berries, cloves, cinnamon).
Strain the mixture through a sieve and pour it into a squeeze bottle. Reduce the cream, salt, and pepper in a small pot and, off the heat, add the Taleggio and Parmesan. Whisk and strain through a chinois. Keep warm.
Cook the tortellacci in plenty of salted water for 3-4 minutes, drain, and sauté with the sage butter. Add some Parmesan and continue to toss.
Plate by placing the Taleggio cream on the plate, followed by the tortellacci, candied cherries, and the reduction. Finally, garnish the tortellacci with basil flowers and celery leaves.
Chef Lorenzo Alessio, Italian National Senior Chefs Team.
