Tortellini relleno de carne enrollado a mano en una crema rica de Parmigiano-Reggiano — un homenaje al profundo amor de Massimo Bottura por la tradición modenesa.
⭐Inspired by Massimo Bottura · 🇮🇹 ItalyEste plato está inspirado en la dedicación de toda la vida del Chef Massimo Bottura a la cocina de Emilia-Romaña y su filosofía de que 'la tradición no es el culto a las cenizas, es la preservación del fuego'.
Sirve 4
Mound the flour on a clean surface. Make a well in the centre and crack in the eggs and yolk. Beat with a fork, gradually pulling in the flour. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
The dough should feel like a freshly bounced rubber ball — silky but firm.
Sauté the pork in a small pan with a knob of butter for 5 minutes until just cooked. Cool, then pulse in a food processor with the mortadella and prosciutto until smooth. Stir in 50g Parmigiano, the nutmeg, and salt to taste.
Roll the dough through a pasta machine to setting 7 (very thin). Cut into 4cm squares. Place a small amount of filling in the centre of each, fold into a triangle, then wrap around your fingertip and pinch the ends together to form the classic ring shape.
Gently heat the cream in a pan to a bare simmer. Off the heat, whisk in the remaining 50g Parmigiano-Reggiano until smooth and silky. Season with white pepper. Keep warm.
Cook the tortellini in well-salted boiling water for 3–4 minutes until they float and the pasta is tender. Drain gently.
Spoon a pool of Parmesan cream onto each warm plate. Arrange the tortellini on top. Finish with a dusting of grated Parmigiano-Reggiano and a few drops of aged balsamic if you have it.
Use the best Parmigiano-Reggiano you can afford — aged 24+ months is ideal.
Tortellini freeze beautifully — make a double batch and freeze on a tray, then bag.
If your dough cracks while shaping, brush lightly with water before folding.
Tortellini in Brodo: serve in a clear capon broth instead of cream — the most traditional Modenese version.
Five-Cheese Variation: blend Parmigiano with aged pecorino, fontina, taleggio and stracchino for Bottura's 'multi-age cheese' concept.
Uncooked tortellini: freeze flat on a tray, then transfer to bags for up to 3 months. Cooked: best eaten immediately.
Tortellini originated in Bologna and Modena, with both cities claiming the dish. Legend says the shape was inspired by Venus's navel. Bottura has reinterpreted Emilian classics throughout his career, most famously his 'Five Ages of Parmigiano-Reggiano' — five textures of the cheese on a single plate.
Yes — quality fresh tortellini from an Italian deli will give very good results. The Parmesan cream sauce is the star here.
This recipe is our original interpretation of the Modenese pasta tradition that Massimo Bottura has championed throughout his career. It is not a reproduction of any menu item from Osteria Francescana.
This is our home interpretation of the Modenese tradition Bottura champions — using accessible Parmigiano-Reggiano cream rather than the multi-age cheese deconstruction served at Osteria Francescana. The technique principles (toasted rice — wait, that's risotto — for tortellini: thin pasta, tight ring, gentle poach) are the same.
A Lambrusco di Sorbara from Modena is the canonical pairing — light, slightly sparkling, low-tannin. For non-sparkling, a young Sangiovese works. Avoid heavy reds; they overwhelm the delicate filling.
Yes — fold them up to 4 hours ahead and refrigerate on a floured tray under cling film, or freeze on the tray then transfer to bags for up to 3 months. Cook from frozen, adding 90 seconds to the boil time.
Por porción (280g) · 4 porciones totales
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