Smoked Parmigiano Reggiano Tortelli...Smoked Parmigiano Reggiano Tortelli in Crystal Tomato Consommé

Handcrafted egg pasta filled with a molten 36-month smoked Parmigiano fondant, served floating in a clarified heirloom tomato broth with vibrant basil oil.

Ingredients

Cooking Instructions

1. 01

   Blend the heirloom tomatoes with a pinch of salt. Strain through a fine-mesh sieve lined with cheesecloth in the refrigerator overnight to collect a crystal-clear tomato consommé.

2. 02

   To make the smoked cheese filling, gently heat the heavy cream with cold-smoked Parmigiano Reggiano until smooth and fully melted. Pour into small silicone sphere molds and freeze solid.

3. 03

   Combine Tipo 00 flour and egg yolks to form a smooth pasta dough. Wrap in plastic film and rest at room temperature for 30 minutes.

4. 04

   Blanch basil leaves in boiling water for 5 seconds, shock in ice water, squeeze dry, and blend with extra virgin olive oil until bright green. Strain through a coffee filter to yield aromatic basil oil.

5. 05

   Roll the pasta dough into paper-thin sheets. Place frozen cheese spheres at regular intervals, fold dough over, seal tightly removing all air, and cut into rounded tortelli.

6. 06

   Gently cook the tortelli in salted boiling water for 2 to 3 minutes until dough is tender and the frozen center melts into a creamy, liquid core.

7. 07

   Warm the clear tomato consommé gently without boiling. Pour into shallow, warmed bowls, arrange three tortelli per bowl, and finish with split drops of basil oil.