Ingredients for 4 people
12 Tortelli al cinghiale
160 g tomato coulis
4 g agar-agar
basil, salt and pepper to taste
40 g guanciale
80 g fresh peas 8
g sodium alginate
400 g calcium solution
oil for frying
Procedure
Place Tortelli al cinghiale in boiling water for 1 minute, dry and fry them in hot oil, drain and leave them on blotting paper.
Boil tomato juice with basil, salt and pepper and sieve through a colander.
Combine alginate with tomato juice and pour mixture drops into the calcium bath with a syringe, make balls and rinse them with cold water. Boil peas and obtain a soft puree with cooking water, blend and sieve through a finemesh strainer. Add agar-agar to pea mixture.
Put everything in small round molds and store in the fridge until thickened.
Julienne pork jowl, brown in a pan until golden brown and let it drain on blotting paper. On a plate, arrange Tortelli al cinghiale with tomato balls, pea gel and pork jowl.
