Tortellini bolognesi on turmeric cauliflower cream, candied cherry tomatoes and caciocavallo podolico cheese fondue
x4
Ingredients for 4 people
400 g Tortellini bolognesi
300 g cauliflower
60 g potato
60 g Pachino tomatoes
20 g Grana Padano cheese
sugar, thyme, garlic to taste
20 g shallot
1 l milk
1 l fresh cream
2 g agar-agar
200 g caciocavallo podolico cheese
Procedure
Wash the shallots and potatoes, stew in a casserole with extra virgin olive oil, pour on a little water and add the cauliflower roses. Season with salt and continue to cook.
Emulsify everything with an immersion blender and add oil and turmeric, and keep warm. Wash cherry tomatoes, divide them into four parts, place them on a plate with baking paper and season with oil, salt, garlic, sugar and thyme. Bake in the oven at 100°C for 30 minutes.
Boil milk with cream and agar-agar, remove from heat, add grated caciocavallo, let it cool and then blend it. Cook Tortellini Bolognesi in plenty of salted water for about 3-4 minutes, toss them together with candied cherry tomatoes, sprinkle with grated Grana Padano cheese, and then place them on cauliflower cream. Complete with caciocavallo fondue and sprigs of fresh thyme.
Gaetano Cerciello advanced training chef – fic.
