Parmareggio Butter · Parmigiano Reggiano DOP PARMAREGGIO 30 Months · Parmigiano Reggiano DOP PARMAREGGIO Grated 30 Months ·
<li>350 g rice</li>
<li>350 g pumpkin</li>
<li>1 onion, chopped</li>
<li>150 g butter</li>
<li><strong>100 g Parmigiano Reggiano</strong></li>
<li>Modena balsamic vinegar IGP as required</li>
<li>1 litre meat stock</li>
<li>250 ml dry white wine</li>
<li>rosemary as required</li>
<li>salt as required</li>
350 g rice
350 g pumpkin
1 onion, chopped
150 g butter
100 g Parmigiano Reggiano
Modena balsamic vinegar IGP as required
1 litre meat stock
250 ml dry white wine
rosemary as required
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>
Prepare the pumpkin cream by melting the butter in a small pan, then add the chopped onion, diced pumpkin and dry white wine. Cook on a low heat and then, blend thoroughly.
For the risotto, melt the butter in a small pan, add the rice, dry white wine, meat stock and pumpkin cream prepared beforehand. Cook for 15 minutes, stirring all the time.
In the meantime, add more meat stock a little at a time, along with the pumpkin cream and salt. Add the pumpkin pieces, butter and grated Parmigiano Reggiano as well and leave to absorb the flavours.
Serve the dish with rosemary and Modena balsamic vinegar IGP.