Ingredients for 4 people
16 Tortelli rustici al capriolo
150 g butter
60 g sage
salt to taste
1 l Sangiovese wine
30 g honey
juniper berries, cloves
cinnamon to taste
30 g shallot
100 ml cherry extract
200 g Taleggio cheese
100 g of Parmigiano cheese
400 ml Cream
freshly-ground white pepper to taste
8 pcs candied cherries
basil flowers to taste
8 celery leaves
Procedure
Melt butter in a saucepan, add sage and salt, to obtain a sage-flavoured and lightly salted green butter. Reduce Sangiovese wine, honey, cherry juice, salt and shallots in a pan andafter removing it from the heat, add spices (juniper, cloves and cinnamon).
Sieve mixture through a strainer and place in a baby bottle. Reduce cream, salt and pepper in a saucepan and add Taleggio cheese and Parmigiano when removed from heat.
Whisk and sieve through a chinois. Keep warm. Cook Tortelli in abundant salted water for 3-4 minutes and after draining them
sauté with sage butter. Add a little Parmigiano, while you continue sautéing pasta.
Assemble the plate by placing Taleggio cream at the bottom, then Tortelli, candied cherries and reduction. Finally, sprinkle Tortelli with basil flowers and celery leaves.
Chef Lorenzo Alessio nazionale italiana cuochi senior.
