Liquid-Core Parmigiano Reggiano Tortelli...Liquid-Core Parmigiano Reggiano Tortelli with Sage Emulsion

An exquisite, avant-garde Italian masterpiece featuring delicate handmade egg pasta filled with a luscious, molten Parmigiano Reggiano cream, elevated by a fragrant sage butter emulsion and drops of aged Modena balsamic vinegar.

Ingredients

Cooking Instructions

1. 01

   Prepare the liquid-core filling: Soak the gelatin sheets in ice-cold water for 5 minutes. In a small saucepan, bring the milk and heavy cream to 80°C (176°F). Whisk in the grated Parmigiano Reggiano until completely melted and velvety. Squeeze excess water from the gelatin, then stir it into the warm cheese mixture until fully dissolved. Strain through a fine-mesh chinois into a shallow silicone mold or baking tray and refrigerate for 2 hours until firmly set.

2. 02

   Make the pasta dough: Mound the Tipo 00 flour on a cold marble work surface and create a wide well in the center. Pour in the whole eggs, yolks, olive oil, and a pinch of salt. Gently whisk the eggs with a fork, slowly incorporating flour from the inner walls. Once a paste forms, knead the dough by hand for 12-15 minutes until smooth, silky, and elastic. Wrap tightly in plastic film and rest at room temperature for 45 minutes.

3. 03

   Shape the tortelli: Cut the chilled, set Parmigiano gel into precise 1.5cm (0.6 inch) cubes. Roll the rested pasta dough through a pasta machine down to the thinnest setting (about 0.5mm). Cut the sheets into 6cm (2.4 inch) squares. Place one cube of cheese gel in the center of each square. Fold diagonally to form a triangle, pressing firmly around the filling to expel all air and seal the edges. Wrap the two outer corners around your index finger, press them together to overlap, and fold down the top corner to form a perfect tortelli shape. Place on a tray dusted with semolina flour.

4. 04

   Create the sage emulsion: In a wide sauté pan, melt the butter over medium-low heat. Add the sage leaves and cook until the butter begins to foam and release a nutty aroma, and the sage becomes crisp but not browned. Splash in 50ml of hot pasta cooking water and swirl vigorously to create a creamy, glossy emulsion. Season lightly with salt and keep warm over ultra-low heat.

5. 05

   Cook the pasta: Bring a large pot of salted water to a very gentle simmer (do not boil aggressively, or the delicate pasta might rupture). Drop the tortelli into the water and cook for exactly 2.5 to 3 minutes; this is just enough time to cook the pasta and completely liquefy the gelatinized Parmigiano core inside.

6. 06

   Assemble and serve: Using a slotted spoon, carefully transfer the cooked tortelli directly into the pan with the sage butter emulsion. Gently coat each pasta piece. Arrange 5 tortelli in a neat circle on each warmed, shallow serving dish. Spoon the remaining sage butter emulsion over the top, placing a crispy sage leaf on each plate. Artfully dot the plate with drops of the 25-year aged balsamic vinegar and serve immediately.