HOME – Recipes – Riz-awakening of tradition: herb tortello with fondant heart

Riz-awakening of tradition: herb tortello with fondant heart

  • Ingredients 6 People
  • Difficulty Media
  • Ready in 210 minutes

Ingredients

  • 400 g 00 flour
  • 100 g Remilled semolina
  • 7 whole Medium eggs
  • 1 Yolk (optional)
  • 1 pinch Halls
  • to taste Extra virgin olive oil
  • 250 g Parmesan cheese 30 months, finely grated
  • 250 ml Fresh cream
  • 20 g Milk
  • 2 g Faecola
  • q.b. White bread
  • 400 g Very fresh cow’s milk ricotta
  • 120 g Herbs blanched and well squeezed (chard)
  • 100 g Grated Parmesan cheese
  • to taste Halls
  • to taste Black bread
  • to taste Anchovies in Sauce Rizzoli
  • to taste Rizzoli Anchovies Sauce
  • to taste Butter

Products

Anchovy Fillets in Spiced Sauce

Process

How to make : Riz-awakening of tradition: herb tortello with fondant heart

Procedure for the dough

  1. Pour 00 flour and remilled semolina onto a pastry board or into a large bowl.
  2. Combine the whole eggs, optional yolk, a pinch of salt, and start kneading.
  3. Knead the dough until smooth, homogeneous and elastic.
  4. If necessary, add a small amount of extra virgin olive oil to make it softer and more workable.
  5. Form a loaf, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.

Procedure for the Parmesan heart/mustard.

  1. Heat the cream in a small saucepan over a gentle heat
  2. Dissolve the starch in the milk and add the cream as soon as it comes to a boil
  3. Remove from heat and add Parmesan cheese. (The milk is just to dissolve the starch thoroughly so that no lumps form.)
  4. Complete with a grinding of white pepper.
  5. Transfer the fondue to small molds or a shallow container and place in the freezer for at least 3 hours, until completely firm.

Stuffing procedure

  1. Sift the ricotta cheese, an essential step to achieve a fine and smooth consistency.
  2. Finely chop the herbs with a knife.
  3. Mix ricotta cheese, herbs and grated Parmesan cheese.
  4. Adjust with a little salt and black pepper.
  5. If you want a softer filling, add 1 tablespoon of fresh cream.
  6. Let rest in the refrigerator for 1 hour.

Assembly of the tortelli

  1. Roll out the dough into thin sheets.
  2. Spread small clumps of filling well spaced out on one sheet.
  3. In the center of each portion insert the frozen fondue heart.
  4. Add a few drops of Rizzoli Anchovy Sauce.
  5. Cover with another sheet and seal carefully, letting the air out around the filling.
  6. Carve the tortelli into the desired shape.

Baking and plating

  1. Cook the tortelli in plenty of salted water for a few minutes.
  2. Drain them gently and transfer them to a pan with a knob of butter.
  3. Flavor them briefly in hot butter.
  4. Arrange them in the dish.
  5. Complete with a few Alice in Rizzoli Sauce and a drizzle of Rizzoli Anchovy Sauce.

This recipe was made for us by Francesco Aquila.

120 Anni Rizzoli – Quello che impari in famiglia resta per sempre