Parmareggio Butter · Cremosini al Parmigiano Reggiano · Parmigiano Reggiano DOP PARMAREGGIO Fresh Grated ·
<li><strong>2 packs of Parmareggio Cremosini with Parmigiano Reggiano</strong></li>
<li>250 ml milk</li>
<li><strong>60 g di Freshly Grated Parmareggio Cheese</strong></li>
<li>40 g di walnut kernels</li>
<li><strong>40 g di Parmareggio butter</strong></li>
<li>a few chive stalks</li>
<li>breadcrumbs as required</li>
2 packs of Parmareggio Cremosini with Parmigiano Reggiano
250 ml milk
60 g di Freshly Grated Parmareggio Cheese
40 g di walnut kernels
40 g di Parmareggio butter
a few chive stalks
breadcrumbs 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>
Squash the Cremosini with a fork in a bowl and work in the milk. Add the freshly grated Parmesan, chopped walnut kernels and 4 finely chopped chive stalks, and mix.
Add the butter, adjust the salt and pepper, then mix in the eggs.
Mix the ingredients with a whisk to obtain a smooth consistency. Butter 6 moulds well, sprinkle with breadcrumbs and partially fill with the mixture.
Put the moulds in a dish and fill it 3/4 full with hot water. Bake the pies for about 30 minutes in a preheated oven at 180°.
Remove from the oven, turn the pies out onto the plates and decorate them with walnut kernels and chive stalks. Serve.