TYPE OF FOOD TO BE REUSED: braised beef
CATEGORY OF DISH: first course
INGREDIENTS FOR TORTELLO’S DOUGH
- 8 eggs
- 1 kg of flour
- half a glass of water
- some salt and pepper
PROCEDURE FOR THE TORTELLO’S DOUGH:
Mix well 1 kg of flour, the eggs and half a glass of water and then let the dough rest.
INGREDIENTS FOR DRIED TOMATOES:
- 150 g of tomatoes
- some brown sugar
- some salt and pepper
- rosemary and thyme
PROCEDURE TO DRIED TOMATOES:
The aim ist to extract the pulp from the tomatoes. Make a cut under the skin, that is the outer part, then dip the tomatoes in boiling water for 40 seconds. After that, take out the tomatoes and immediately put them in boiling water and ice. The thermal shock makes the skin come off. Place the tomatoes in a baking dish and add a bit of brown sugar, a pinch of salt and pepper, a little oil, rosemary and thyme at will. Bake them in a pan for four hours at 110°.
INGREDIENTS FOR THE TORTELLO’S FILLING
- leftover braised beef
- ricotta cheese
- Parmesan cheese
PROCEDURE FOR THE TORTELLO’S FILLING
First of all grind the leftover meat. Add the ricotta cheese, the chopped and cooked tomatoes, some Parmesan cheese and salt and pepper. Mix all. Finally roll the dough and add the filling. Close to form a tortello and let it rest.
INGREDIENTS FOR THE TALEGGIO CHEESE FONDUE:
- Taleggio cheese
- a spoon of cornstarch
- 400 cl of cooking cream
PROCEDURE FOR THE TALEGGIO CHEESE FONDUE:
Cut the rind of the Taleggio cheese, add a spoon of cornstarch and 400 g of low-fat cream. Mix well and boil for 30 minutes. Finally boil the tortello for 3 minutes.
SERVE:
Serve the tortello in a soup dish, spread a layer of taleggio cheese and then put the tortello on top of it.
WINE : Gewürztraminer Trentino DOC
ALLERGENS:
- eggs
- gluten
- tomatoes
- milk
