PROCEDURE
We start by preparing the sheet of pastaon a paving stone we form a fountain with flourthen break the eggs in the middle, add the cream of Nero di Voghiera and knead vigorously to form a smooth paste. Let it rest for 30 minutes, then roll it out into a sheet with the help of a rolling pin.
Apart from preparing the filling: cooking pumpkin in a static oven at 170 degrees until it is cooked, then let's smoke it gently with rosemary e black garlic peels of Voghiera. Then blend it together with the macaroons, mustard and Parmesan cheese, adjusting the salt if necessary and seasoning with a pinch of nutmeg.
Preparing tortelli and cook them in plenty of salted water. Separately, heat the milk to 80°C, add the squacquerone cheese and whisk until you obtain a smooth cream. Add salt if necessary.
We pan the tortelli now cooked in oil, garlic and rosemary and, with the help of a little cooking water, make from the bottom a tasty emulsion.
We arrange the tortelli in a deep dish over the squacquerone milkdecorate with a few herbs and serve with a few drops of emulsion.
Enjoy your meal!
