Step by Step

• • 1
    

  • Tortelli with Asiago fondue, the preparation

    For the Asiago fondue: 200 g of fresh pressed Asiago – 16 g flour – 10 g butter – 100 g milk – salt
    
    For pasta: 200 g of flour – 1 egg – 4 yolks

    To accompany: 3 courgettes – 60 ml of apple cider vinegar – 3 sprigs of mint – 3 sprigs of parsley – 200 g of porcini mushrooms – 10 date tomatoes – sugar – extra virgin olive oil – 1 clove of garlic – salt – pepper
    
    1) Wash the datterini tomatoes, dry them and cut them in half. Fix them in a baking tray lined with baking paper, sprinkle them with a teaspoon of salt and 1/2 of sugar e inform them for 2 hours at 105 °.

• • 2
    

  • 2) You do the fondue: cut the Asiago into cubes and leave it dissolve in a copper saucepan in a bain-marie joining flour, butter, milk and salt.

    3) Jumbled up mix with a wooden spoon carrying out a rotating movement from the bottom upwards until, lifting up spoon, the fondue will spin like a ribbon without tearing. Turn off, let cool And transferred preparation in the fridge or in the blast chiller.

• • 3
    

  • 4) You do the dough by working the flour with the egg and yolks, unite a spoonful of water, if necessary, to obtain a soft but dry dough, then formed a ball, wrap it up in the film e leave it rest in a cool place for 20 minutes.

    5) Emulsified apple cider vinegar with 80 ml of oil, chopped parsley and garlic, some mint leaves and a pinch of salt. Wash And tick zucchini, obtained 20 long thin slices, season them with salt and pepper e do them brown in a pan with a few tablespoons of oil for 3 minutes turning them half time.

    6) Transfer them in a dish, sprinkle them with the emulsion e leave them marinate for 30 minutes.

• • 4
    

  • 7) Clean the porcini, cut them cubes e skip them in a pan with a little olive oil.

• • 5
    

  • 8) Roll out the pasta with the machine in order to make it as thin as possible. Coppatela in discs of 10 cm. Work fondue with your hands, formed lots of salami and divide them into portions the size of a walnut.

    9) Put in the center of each disc a knob of filling, folded the pasta in half e approach the two points, forming the tortelli around the index finger.

• • 6
    

  • 10) Boil the tortelli in boiling salted water for 4 minutes, drain them And let them jump for a minute in a pan with the marinade of the zucchini. Formed some rolls with zucchini.

    11) Distribute in the dishes tortelli, courgette rolls, cubes of porcini mushrooms, half cherry tomatoes, completed with 1 tablespoon of marinade and mint leaves.