All recipes written by Gordon Ramsay
If you have never tried the flavor of Mugello tortelli you don't know what you've been missing so far. The softness of the potatoes, the tomato in the filling, the garlic in the dough: a sinuous dish like the place where they were born, the Mugello.
For those who do not know it, Mugello is in one narrow valley on the hills of Florence, enchanted and beautiful place, full of greenery and surrounded by nature. Its culinary tradition is halfway – given the geographical proximity – between the Tuscan and the Tuscan ones Emilian (hence this type of pasta).
The preparation it is not complicated, but requires some manual skills.
To prepare the tortelli pasta you will need: 500 g of flour 0, 3/4 eggs, 50 g of water, extra virgin olive oil and salt. For the stuffedinstead: 500 g of potatoes, 2 cloves of garlic, 200 g of grated Parmesan cheese, parsley, tomato paste, pepper and extra virgin olive oil.
To prepare Mugello tortelli, of course, you start with pasta. It is placed on a pastry board flour in the classic fountain shape and eggs, water, a little oil and salt are added to the center. Yes knead and let it rest under a cloth.
We then move on to filling preparation boiling the potatoes, peeling them and mashing them with a fork. Separately, while the potatoes are cooling, a fried based on finely chopped oil, garlic and parsley, pepper and a generous spoonful of tomato paste. So you combine this mixture with the potatoes, yes add salt and grated cheese and mix everything.
The preparation of Mugello tortelli continues rolling out the dough: it must be a not very thin sheet and cut into strips about 8 cm wide. We then proceed to fix one stuffing ball every 3 cm and then the sheet folds on itself, letting the air out. At this point we proceed to form the tortelli cutting the dough with the spronella toothed.
The Mugello tortelli then go cooked in salted water for a few minutes and seasoned with a meat sauce.
Massimo Bottura, twice voted first in the ranking of The Word’s 50 Best Restaurants with his Osteria Francescana di Modena does not only cook tortellini and crispy lasagna. Although its mission is to preserve and reinvent Italian cuisine, this does not mean absolutely being harnessed in tradition. He looks at her from 10 km away, as he liked to repeat, and by now even thousands from his Modena.
How it does it the hamburger the most famous chef in Italy and the most famous Italian chef in the world? The meatball is composed of Chianina and cotechino meat, on which a layer of Parmesan cheese, green sauce made with parsley, anchovies and capers, and mayonnaise corrected with balsamic vinegar glaze are placed. All flavors are mixed in umami harmony: "On the palate, the taste is perfect", he confesses, speaking of the Emilia Burger.
The idea was born a few years ago as a result of the collaboration with the American chain Shake Shack for the New York marathon, a way to bring Italianness to the center of the Big Apple as today in the new opening of Gucci Osteria da Massimo Bottura in Beverly Hills . But the Emilia Burger is also served at Franceschetta 58 (the group's trattoria in Modena) and at the Gucci Osteria in Florence, now becoming an iconic dish in which the concepts of border, belonging, tradition are redefined.
The Gucci Osteria in Florence, opened in 2018 on the ground floor of the Palazzo della Mercanzia which houses the Gucci Garden, the historical archive of the maison, a museum space and a boutique, has earned its first Michelin star in the 2020 guide. The menu it is titled "Come into the world with us" and apart from the Tortellini with Crema di Parmigiano Reggiano is a succession of international inspirations: Caesar Salad all'emiliana, Chianina Hot Dog, Taka Buns (steamed bao with pork belly) and the inevitable Emilia Burger. In the kitchen the chef Ana Karime Lopez Kondo, Mexican of origin, and a precise intent "The restaurant", explained Massimo Bottura at the inauguration, "helps to remember that Florence has always been a center of cultural exchanges, particularly during the Renaissance" .
Gucci Osteria by Massimo Bottura Beverly Hills has opened its doors on the roof of the Gucci store on Rodeo Drive. In the kitchen Mattia Agazzi, who recently moved to Los Angeles after working as a sous chef for Karime in Italy, bringing with him the creative vision he shares with Massimo and Karime to make it happen on the Californian coast. The menu is deeply Italian, inspired by the international careers of the three chefs and their travels to discover different culinary traditions, as well as their passion for art and music. It includes signature dishes, such as the inevitable Tortellini, new Californian-inspired dishes and the Emilia burger, of course.
For a special burger and the opening of the Gucci Osteria in Los Angeles, an entire campaign was created by Max Siedentopf (photographer, art director and artist) who took care of these shots.
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