Tortellini in Parmesan Cream — Bottura-Inspired

About This Recipe

This dish is inspired by Chef Massimo Bottura's lifelong devotion to the cuisine of Emilia-Romagna and his philosophy that 'tradition is not the worship of ashes — it is the preservation of fire.' Tortellini in brodo (broth) is the classic Modenese preparation; this version uses an aged Parmigiano-Reggiano cream that echoes Bottura's iconic 'Five Ages of Parmigiano' dish. The pasta is hand-folded around a pork-and-mortadella filling, then poached gently and served with a velvety Parmesan-infused cream that lets the cheese shine. This is a luxurious, restaurant-quality preparation written for the home cook — not a reproduction of any Osteria Francescana menu item.

Ingredients

Serves 4

• 300 g00 flour(or fine pasta flour)
• 3large eggs(room temperature)
• 1egg yolk
• 150 gpork loin(finely diced)
• 80 gmortadella(finely chopped)
• 60 gprosciutto di Parma(finely chopped)
• 100 gParmigiano-Reggiano(freshly grated, divided)
• 1 pinchfreshly grated nutmeg
• 300 mldouble cream
• 30 gunsalted butter
• salt and white pepper(to taste)

Instructions

1. 1

   Make the pasta dough

   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.

2. 2

   Make the filling

   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.

3. 3

   Roll and shape tortellini

   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.

4. 4

   Make the Parmesan cream

   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.

5. 5

   Cook the tortellini

   Cook the tortellini in well-salted boiling water for 3–4 minutes until they float and the pasta is tender. Drain gently.

6. 6

   Plate and serve

   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.

Variations

• •

  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.

Storage

Uncooked tortellini: freeze flat on a tray, then transfer to bags for up to 3 months. Cooked: best eaten immediately.

Frequently Asked Questions