Parmigiano Reggiano Grated · Smoked Scamorza Cheese · Mortadella PGI ·
<li><strong>1 pack of CASA MODENA GRAN DELIZIA MORTADELLA</strong></li>
<li>400 g boiled potatoes</li>
<li><strong>2 spoons of grated Parmigiano Reggiano</strong></li>
<li><strong>60 g smoked scamorza cheese</strong></li>
<li>2 spoons of extra virgin olive oil</li>
<li>20 g chopped pistachios</li>
<li>as required Table salt</li>
<li>as required nutmeg and pepper</li>
<li>as required Oil and breadcrumbs for the moulds</li>
1 pack of CASA MODENA GRAN DELIZIA MORTADELLA
400 g boiled potatoes
2 spoons of grated Parmigiano Reggiano
60 g smoked scamorza cheese
2 spoons of extra virgin olive oil
20 g chopped pistachios
as required Table salt
as required nutmeg and pepper
as required Oil and breadcrumbs for the moulds
'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>
Mash the boiled potatoes; work in the olive oil, Parmesan cheese, chopped pistachios with a fork and season to taste. Chop up the mortadella and scamorza cheese with a mixer, add nutmeg and 1 spoonful of Parmigiano Reggiano.
Mix together and form balls of about 45 g each and put to one side.
Grease and sprinkle the aluminium moulds (muffin tin) with the breadcrumbs, spread the mashed potato over the base and sides, place the mortadella and cheese ball in the middle and cover with more mashed potato. Sprinkle with
breadcrumbs. Repeat the same steps for the other moulds.
Cook in a pre-heated oven at 180°C for 40 minutes, then remove from the oven and leave to cool for a few minutes before serving.