Parmigiano Reggiano 40 months| Tortellini | Shitake
400g Flour 4 Egg 1 Egg Yolk 20ml Olive Oil 4g Salt
SHIITAKE DUXELLES FOR FILLING THE PASTA
300g Shiitake 2 Shallots 1 clove Garlic Red wine vinegar Salt Pepper 25g Parsley 50g Butter
PARMIGIANO REGGIANO CREAM
300g Milk 150g Parmigiano Reggiano 40 m shaved 5g Salt 3g Agar Agar
PARMIGIANO REGGIANO CHIP AND CRUMBLE
170g Parmigiano Reggiano 40 months shaved 120g Egg White
PARMIGIANO REGGIANO FOAM AND SAUCE
320g Milk 130g Parmigiano Reggiano 40 months shaved 3g Salt 2g Lecithin powder
FINISHING AND PRESENTATION
Lemon verbena microgreen
PASTA DOUGH Mix the flour with salt. Make a well in the flour and add your eggs, egg yolk and olive oil and working from the centre; mix the flour into the eggs. Knead briefly until the dough is elastic, around 15 minutes. After wrap it in plastic foul and let rest for 30 minutes. The dough will be more flexible after resting. Process the dough into desired thickness and cut with a 7 cm diameter ring, then place the filling into the centre of the circle, fold the dough into a half moon shape with the filling inside and fold the two ends around the filling.The pasta will be cooked 4 to 5 minutes.
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 punt 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 thru. Put it into a squeezing bottle and keep it at room temperature.
PARMIGIANO REGGIANO FOAM AND SAUCE Combine all ingredients without lecithin into a pot and bring them to boil and after that add the lecithin. Blend it 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, not very fine, it can be a little coarse. Roll the paste between 2 baking paper sheets and put it between 2 cooking trays. Bake it at 150°C for 20 minutes. Let it cool and brake it into pieces for the chips and for the crumble you can use a mortar and pastle.
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. Randomly place the lemon verbena leaves and finish the dish by pouring the hot sauce over tortellini.