Tortellini bolognesi bio in slightly smoked broth and black norcia truffle wild boar mortadella quenelle
x4
Ingredients for 4 people
300 g of Tortellini bolognesi bio
FOR THE SLIGHTLY SMOKED BROTH
500 g of heifer brisket
400 g of chicken breast
1 chicken leg
200 g of smoked pork loin
(alternatively, 200 g of smoked cooked ham)
2 sticks celery
2 bay leaves
2 leek leaves
1 sprig of thyme
coarse salt
2.5 l of water
FOR THE WILD BOAR MORTADELLA QUENELLE
100 g of wild boar mortadella
40 g of egg white
25 g Norcia black truffles
FOR DISH DECORATION
fresh shoots and edible flowers to taste
Procedure
FOR THE SLIGHTLY SMOKED BROTH
Pour water and meat chunks in a pot. Bring to a light boil and gradually skim the foam that rises to the top. Then, add the herbs in a bundle. Simmer for about two hours and add a few salt grains. Filter and clarify with a ladle and finish with the julienne smoked ricotta.
FOR THE WILD BOAR MORTADELLA QUENELLE
Whisk the wild boar mortadella in a blender. Chop the truffle and add it to minced mortadella in a bowl. Add the egg white and blend until the mixture is creamy and smooth. Make some small quenelles with two teaspoons. To prevent them from breaking, immerse them for 4 minutes in water brought to a slight boil. Remove them from water and place them on a piece of absorbent paper. Bring the broth to a boil, add Tortellini bolognesi bio and cook for about 3-4 minutes.
For each diner, pour broth and Tortellini into a bowl, add four quenelles, and sprinkle with a few strips of black truffle, fresh shoots and edible flowers. Serve immediately.
Elena Gozzoli fic lady chef.
