40-Month Parmigiano Reggiano | Tortellini | Shiitake

PASTA DOUGH Mix the flour with salt. Make a well in the flour and add the eggs, egg yolk and olive oil, Working from the center outwards, mix the flour into the eggs. Knead briefly until the dough is elastic, around 15 minutes. Wrap it in plastic and let rest for 30 minutes. The dough will be more flexible after resting. Roll out the dough to desired thickness and cut with a 4-inch diameter ring, then place the filling into the center of the circle, fold the dough into a half-moon shape with the filling inside, and fold the two ends around the filling. The tortellini will take 4-5 minutes in boiling water to cook.

SHIITAKE DUXELLES FOR FILLING THE PASTA Finely chop the shiitake, the shallots and the garlic, after that fry the garlic and shallots in the butter, add the mushrooms and cook them until the water had evaporated. Season to taste with red wine vinegar, salt and pepper.

PARMIGIANO REGGIANO CREAM Mix all ingredients and bring to boil. Pour the liquid into a tray and put it in the refrigerator until it sets like jelly. Blend it into a fine cream with a blender, you may need to add a bit of milk if it is not blending smoothly. Put it into a squeeze bottle and keep it at room temperature.

PARMIGIANO REGGIANO FOAM AND SAUCE Combine all ingredients except lecithin in a pot and bring them to a boil, then add the lecithin. Blend with a hand blender until it's foamy. On the top you will have the foam and under the foam, the Parmigiano Reggiano sauce.

PARMIGIANO REGGIANO CHIP AND CRUMBLE Put the ingredients into a blender and blend them into a paste (it can be a little coarse.) Roll the paste between 2 baking paper sheets and put it between 2 cooking trays. Bake it at 300°F/150°C for 20 minutes. Let it cool and break it into pieces for the chips. For the crumble you can use a mortar and pestle.

FINISHING AND PRESENTATION Place the tortellini into a deep plate, near each tortellini put a dot of Parmigiano Reggiano cream and top it with Parmigiano Reggiano crumble and Parmigiano Reggiano chips and cover from place to place with the foam. Scatter the lemon verbena leaves on top, and finish the dish by pouring the hot Parmigiano Reggiano sauce over the tortellini.