What I present to you today are the stuffed tortelli created by Food Blogger Danilea Del Ben in her blog with a mixed duck sauce, combined with a pumpkin cream, prized raw ham, the mandolin breech of Salumificio La Rocca) and with the contrast sweet and sour donated by the Donna Canfora marinated onion from Delizie Vaticane
Ingredients for the agnolotti:
3 organic eggs
300 gr. of 00 flour
150 gr. of mixed duck sauce
30 gr. of ricotta, drained and sieved
30 gr. of grated Parmesan cheese
2 tablespoons of breadcrumbs
Salt to taste.
pepper as needed.
Infinito extra virgin olive oil
Let's start by preparing the filling.
430 gr. of minced duck meat
200 gr. of minced veal
30 gr. of Piacenza pancetta Dop La Castellana Salumificio La Rocca
1 carrot
1/2 stick of white celery
1 bay leaf
500 ml. of vegetable broth
100 ml. of dry white wine
a sprig of thyme
rosemary to taste
1 shallot
1 clove of garlic with a stick of clove
fine salt
White pepper
extra virgin olive oil
Procedure: finely chop celery, carrot and shallot. Brown in a pan with a drizzle of extra virgin olive oil a beaten bacon and the chopped herbs, then add a few tablespoons of broth and cook for about ten minutes, then add the minced meat, the garlic clove stick with clove, rosemary, thyme and a bay leaf.
Let it flavor well, then blend with the white wine.
Once the wine has evaporated, continue cooking by gradually adding the vegetable broth. This type of seasoning has a rather long cooking, it will take about 2 hours.
When the sauce is ready, remove the garlic clove and the aromatic herbs.
The indicated doses will serve you for different preparations, we suggest spaghetti at this link.
The mixed duck ragout must be rather dry, put it in the blender jug and blend it together with the ricotta. Take out the mixture and pour it into a bowl, then add the grated cheese and the breadcrumbs a little at a time until the filling has the right consistency
Mix the eggs and flour and roll out the thin sheet, form with the pastry cup some squares of pastry with a diameter in my case of 8 cm. sideways, stuff them with a teaspoon of filling, fold them into a triangle and then form the tortello.
For the pumpkin cream
400 g. of pumpkin 250 ml. of vegetable broth
½ spring onion
1 bay leaf
Salt and Pepper To Taste.
extra virgin olive oil
We then proceed with the pumpkin cream. Cut the pumpkin into cubes and bring it to half cooked in a steamer, together with a bay leaf. Remove the pumpkin from the steamer and remove the peel then cut it into cubes.
Finely chop ½ onion, brown it with a drizzle of olive oil, then add a little vegetable broth until it becomes soft; at this point add the cubes, brown them well, gradually add some broth and bring the pumpkin to cooking. Blend the pumpkin with an immersion blender, thus obtaining a soft cream. Salt and pepper. Keep aside warm.
Furthermore :
8 slices of mandolin culatta Salumificio La Rocca
1/2 jar of Tropea onion marinated by Donna Canfora Delizie Vaticane
1 liter of vegetable broth
2 sprigs of marjoram
1 bay leaf
Salt to taste.
extra virgin olive oil
Procedure: heat the right amount of extra virgin olive oil in a wok, insert the chopped bay leaf and 1 sprig of marjoram, stir over low heat, turn off the heat and leave the aromatic herbs to infuse.
Cook the tortelli for a few minutes in the hot vegetable broth, then drain and sauté quickly in the infusion of aromatic herbs.
Presentation: spread a ladle of hot pumpkin cream on the plate, place on top of tortelli and two slices of mandolin culatta, spread under the Donna Canfora marinated onion.
Decorate as desired with marjoram leaves.
Recommended wine: Prosecco delle Venezie
