Parmigiano Reggiano Grated · Speck Casa Modena ·
<li><strong>1 pack of SPECK SLICES</strong></li>
<li>2 medium potatoes</li>
<li>500 ml seed oil (for frying)</li>
<li><strong>40 g grated Parmigiano Reggiano (for 1 basket)</strong></li>
<li>25 g all-purpose flour</li>
<li>50 g beer (cold)</li>
<li>10 fresh sage leaves</li>
<li>15 roasted hazelnuts</li>
<li>Table salt as required</li>
1 pack of SPECK SLICES
2 medium potatoes
500 ml seed oil (for frying)
40 g grated Parmigiano Reggiano (for 1 basket)
25 g all-purpose flour
50 g beer (cold)
10 fresh sage leaves
15 roasted hazelnuts
Table salt as required
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Put the flour in a bowl, add the cold beer, a pinch of salt and beat with a whisk. Put to one side.
Cut out a circle of greaseproof paper and place it on a flat plate. Tip the
Parmigiano Reggiano onto it and spread it out with the back of a spoon, trying not to leave any gaps.
Put the plate in the microwave oven and heat it at maximum power until
the cheese has melted; about 30 to 60 seconds. When ready, turn the plate over onto a bowl with no handles, placed upside down on a tray and remove the plate. Use your hands to ensure the paper and cheese adhere to the
bowl and then, out it in the fridge.
Open the pack of speck, cut each slice in four on the short side and place on an oven-proof plate lined with greaseproof paper. Cook at 170°C on the fan setting for 10 minutes and leave to cool.
Pour the oil into a small frying pan and heat it. When hot enough, fry the potatoes sliced into rounds in small batches and the sage leaves dipped in the batter prepared at the beginning.
When everything is ready, take the Parmigiano Reggiano basket out of the fridge, put it on a plate and fill it with the salted chips, crisp strips of speck, fried sage leaves and roasted hazelnuts. Serve with your choice of