For several years now, at the Osteria del Mirasole, Chef Franco Cimini has been cooking with pride a precious dish brought as a dowry by his wife Anna Caretti.
Daughter of master cheese-makers for over 100 years, steeped in Emilian history, ancient crafts and the most authentic peasant tradition of these lands.
TORTELLINI WITH OUTCROP CREAM: from the family stories it emerges that part of the salary for the work done in the dairy was milk, cheese, butter, ricotta and outcrop cream - that is, separated from the milk milked in the evening and set aside until morning before being used for the production of Parmigiano Reggiano, and therefore synonymous with high quality and authenticity of the product.
It was in these cheese-makers' houses that the idea of dressing the Sunday dish with this precious cream was born, apparently around the end of the 1800s.
This story, in addition to the original recipe of the filling, was the result of a long and passionate research work by Franco, who, thanks to his perfectionist nature and great culinary vocation, sensing its great intrinsic and historical value, has masterfully managed to recreate in the dish the magic of that voluptuous, enveloping and extremely satisfying ancestral flavour.
Pasta fresca all'uovo con ripieno.
Ingredients: egg pasta 55%: soft WHEAT flour "00", pasteurized EGG from free-range hens 30% (16.5% of the total). Filling 45%: 100% Italian pork, Parmigiano Reggiano DOP (MILK, salt, rennet), Mortadella Bologna PGI (pork, pork tripe, salt sugar, natural flavors, antioxidant: sodium ascorbate, preservative: nitrite sodium), PDO Parma ham (pork leg, salt), pasteurized EGG from free-range hens, white wine, nutmeg, salt. It may contain traces of nuts.
Packaged in a protective atmosphere. Store between 0 ° C and + 4 ° C. To be consumed after cooking.