New appointment of the recipe of the month for Villa Campestri Olive Oil Resort: this time our chef Roberto Zanieri has decided to unlock the secrets of “Our handmade Tortellini stuffed with Cosimo extra-virgin olive oil on a cream of asparagus with cold mousse parmesan”, from our Olive Oil Menu. The recipe is for 4 servings.
300 g flour
4 tablespoons olive oil
1 bunch asparagus
500 ml cream
250 g of Parmesan cheese
Tortellini and filling:
Put the oil in a container for ice and place in freezer until completely frozen.
With flour and eggs make pasta and put it in the fridge.
Then roll the dough, form disks and place at the center a piece of frozen oil. Close the tortellini making sure the edges are well sealed.
Cream of asparagus and parmesan mousse:
Take a bunch of asparagus tips and separate from the stalks, chop them and stew with shallots and a little oil until they are tender.
At this point mix by combining cream until a smooth cream. Put on the bottom and further mix the cream. Join the rest of the cream with parmesan cheese and work on low heat until it reaches a consistency that enables you to make quenelle.
Composition of plate:
Assemble the dish as in the photo, with the cream of asparagus on the bottom, tortellini, bits of lightly cooked asparagus and Parmesan cheese. Add Picual oil to garnish…. Bon appetit!
If you like this recipe, discover our Olive Oil Menu. If you want to learn directly from Roberto Zanieri the secrets of his kitchen, we recommend our cooking classes at Villa Campestri Olive Oil Resort!
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