Balsamic Vinegar of Modena 1
Fresh pasta 1
Apple pectin 1
Basil gelly 1
Balsamic vinegar jam 1
Tomato and basil sauce 1
Raw meat 1
Oil and salt 1
Prepare the tortellini mixture with semolina and egg yolks.
Stuff them with a soft filling made with parmesan and cream fondue.
Prepare the balsamic vinegar jam: heat it in a pan over medium heat adding a little sugar and apple pectin.
Cook until the temperature reaches 100-105 degrees.
At the base of the plate put the jam; on top add a tomato and basil sauce that hides it.
Always add the raw meat to the center, seasoned with a little salt and a drop of oil.
Cook the tortellini and sauté them quickly in a pan in the same parmesan sauce with which they were stuffed.
Arrange them on the plate and decorate with a little basil.
Finally, add a few more touches of color with the tomato sauce.
Cook this with Due Vittorie Gold Balsamic Vinegar
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