Tortelli agli asparagi with torpedino tomatoes, parmigiano flakes and deviled eggs
x4
Ingredients for 4 people
400 g Tortelli agli asparagi
300 g Torpedino tomatoes
150 g Parmigiano Reggiano flakes
50 g grated Parmigiano Reggiano cheese
2 eggs
50 g onion
extra virgin olive oil to taste
Procedure
Place extra virgin olive oil and chopped onion in a saucepan to start the mirepoix. When onion turns to gold, add Torpedino tomatoes cut into 4 wedges, and cover with a lid cooking over low heat for 40 minutes.
Add a little salt and finish cooking. In a saucepan, boil two whole eggs for 10 minutes. Once cooled, sieve them through a medium-mesh strainer to obtain a white-yellow mix. In a large saucepan, boil Tortelli agli asparagi, drain them “al dente” and dip them in Torpedino tomato sauce and blend well with grated Parmigiano cheese.
Arrange everything on a plate and add Parmigiano flakes and deviled egg on top.
Simone Loi advanced training chef – fic.
