Panzerotti Filled with Parmigiano Reggiano Cream

  • Difficoltà

    Medium

  • Stagionatura

    24 months

  • For Fresh Pasta Dough:
  • 1/2 kg flour
  • 4 eggs
  • salt
  • For Filling:
  • 200 g ricotta cheese
  • 100 g Parmigiano Reggiano cheese
  • 50 g liquid milk cream
  • salt, pepper and nutmeg
  • For Sauce and Dish Presentation:
  • 3 artichokes
  • 2 porcini mushrooms
  • 1 shallot
  • 2 dl meat or vegetable broth
  • 50 g Parmigiano Reggiano cheese
  • 50 g butter
  • fresh basil
  • white wine
  • salt and pepper

Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, bring the milk cream with freshly grated Parmigiano Reggiano cheese, salt, pepper and nutmeg to a boil. Let cool and add the ricotta cheese. Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.
Of the Sauce:
Clean and thinly cut the artichokes and porcini mushrooms. Sauté the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth.
Presentation of the Dish:
Boil the triangles in salted water, drain and dress with the sauce. Gently stir in Parmigiano Reggiano cheese and butter, then serve with freshly chopped basil leaves.