Ingredients FOR THE FILLING

• 360 g fresh cream
• 210 g pecorino aged 2 months
• 40 g gelatin in sheets

Ingredients FOR THE PASTA

• 200 g flour 00
• 200 g re-milled durum wheat semolina
• 100 g egg yolks
• 50 g eggs

Ingredients FOR THE PEPPER STOCK

• 20 g black peppercorns
• salt

FOR THE STUFFING
Put soak the gelatin in cold water.
Heat the cream bringing it up to 55 ° C. Transfer it to the blender and operate it by adding the chopped pecorino, continuing to blend until you get a cream.
You do dissolve the squeezed gelatine in a saucepan and add it to the pecorino cream. Pour the mixture into a container, cover it with the cling film and let it cool in the refrigerator for 8 hours. In the end, before use, blend it again and collect it in a pastry bag.

FOR PASTA
Knead flour and semolina with egg yolks, eggs and 40 g of water. Work the mixture until it is homogeneous, then let it rest covered for 1 hour.
Roll out the dough into sheets, cut out many squares, place small portions of filling in the center, close them in a triangle and then in a tortello.

FOR THE SOUP
Toasted the pepper in a pan for 2 minutes, then put it in a saucepan with 400 g of water. Bring the water up to 85 ° C and keep it at temperature, leaving the pepper to infuse for 20 minutes. Switch off.
Boil the tortelli in salted boiling water, drain and serve with the broth.

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