METHOD
Begin by preparing the dough: on a pastry board, form a well with the flour, then crack the eggs into the center, add the Nero di Voghiera cream, and knead vigorously until a smooth dough is formed. Let it rest for 30 minutes, then roll it out into a thin sheet using a rolling pin.
Separately, prepare the filling: bake the pumpkin in a static oven at 170 degrees until cooked, then gently smoke it with rosemary and Nero di Voghiera garlic skins. Blend it together with the amaretti biscuits, mustard, and Parmesan cheese, adjusting the salt if necessary and seasoning with a pinch of nutmeg.
Prepare the tortelli and cook them in plenty of salted water; meanwhile, heat the milk to 80°C, add the squacquerone cheese, and blend until a smooth cream is obtained. Adjust the salt if necessary.
Sauté the cooked tortelli in oil, garlic, and rosemary and, using a little of the cooking water, create a flavorful emulsion from the pan juices.
Arrange the tortelli in a shallow bowl over the squacquerone milk, decorate with some aromatic herbs, and serve with a few drops of the emulsion.
Enjoy your meal!
