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Corman Artisan

Restaurateur

Meat tortelli with roasted butter

4 servings

By Walter Zanoni, Chef, lecturer and consultant

Classic egg-based pasta

1000 g 00-flower w 170 P/L 0.5
500 g eggs
12 g salt
Preparation time: 20 minutes
 
  • Beat the eggs and salt.
  • Put the flour in the machine and pour in the eggs carefully.
  • Knead until a fine texture is obtained.
  • Let the covered dough rest for at least 10 minutes before you start rolling

Meat filling

300 g lean beef rich in collagen (shoulder, neck)
30 g carrots
30 g onions
30 g celery
100 ml red Barbera wine
0,5 g nutmeg
0,5 g cloves
100 g Grana Padano
20 g Liquid clarified butter 99,9 % fat
20 g egg yolks
Preparation time: 150 minutes
 
  • Fry the liquid clarified butter and the sliced vegetables in a casserole.
  • When this starts to turn brown, add the meat and stir everything.
  • Add the wine and a little warm water, and then the herbs.
  • Allow to simmer for at least 2 hours over low heat.
  • Remove the lid of the pan to finish the dish so everything becomes dry enough.
  • Pull it through a meat grinder set to medium.
  • Add the cheese and the egg yolk so that everything blends well.

Frying in a pan

Thanks to the high smoke point, liquid clarified butter is ideal for frying dishes in the pan and to get the right colour and caramelisation without sacrificing the taste of the ingredients. 


Meat tortelli with roasted butter

500 g classic egg-based pasta
600 g meat filling
80 g Liquid roasted butter 98 % fat
40 g Parmesan cheese
10 g sage
Preparation time: 30 minutes 
  • Roll the dough to 0.4 mm, and cut even squares of 6 cm.
  • Place the filling in the middle of the pasta, turn and twist it into the shape of a tortello.
  • Boil in abundant water with salt.
  • Gently heat the liquid Roasted Butter in a pan, season to taste with sage, and put everything in the microwave to go faster.

Advice

  • Before you use liquid roasted butter, you should shake the bottle so the caramelised part gets on top.
  • Keep the stuffed pasta at negative temperatures: be careful that the temperature is not too low and too aggressive. It is recommended to freeze it for 10 minutes at -5 °C and then 15 minutes at -18 °C. Afterwards it can be stored at -18°C. When you use it fry the frozen product for about three minutes.


Finishing

  • Put the tortelli on the plate, sprinkle with cheese and finish with the sage butter.

Corman'products of the recipe