“Nonna Sarita” tortellini, Parmigiano Reggiano PDO cream and wafer with Balsamic Vinegar of Modena PGI

Name: “Nonna Sarita” tortellini, Parmigiano Reggiano PDO cream and wafer with Balsamic Vinegar of Modena PGI
Prep time: 2 h
Total time: 2 h
Yield: 4/6 people
Cuisine: Italian
Ingredients: 100 g Parmigiano Reggiano PDO; 50 g béchamel; 20 g butter; 15 g Parmigiano Reggiano PDO; 400 g flour; 4 eggs; 4 litres water; 200 g beef chuck; ¼ capon (or chicken); 30 g celery; 30 g carrots; 30 g onion; 1 Parmigiano Reggiano PDO crust; salt to taste; 50 g each of: veal meat, pork meat, chicken breast, sausage, Modena Ham PDO, Mortadella; Bologna PGI; 100 g Parmigiano Reggiano PDO; 2 eggs; 1 glass white wine; Salt, oil, nutmeg; Balsamic Vinegar of Modena PGI

Author

Annamaria Barbieri

Prep time

2 hours

Difficulty

Difficult

Servings

4/6 people

Consortium Profile

INGREDIENTS

For the Parmesan cheese wafer

100 g Parmigiano Reggiano PDO

For the Parmesan cheese cream

50 g béchamel
20 g butter
15 g Parmigiano Reggiano PDO

For the pasta

400 g flour
4 eggs

For the stock

4 litres water
200 g beef chuck
¼ capon (or chicken)
30 g celery
30 g carrots
30 g onion
1 Parmigiano Reggiano PDO crust
salt to taste

For the tortellini filling

50 g each of: veal meat, pork meat, chicken breast, sausage, Modena Ham PDO, Mortadella
Bologna PGI
100 g Parmigiano Reggiano PDO
2 eggs
1 glass white wine
Salt, oil, nutmeg

Finish with:

Balsamic Vinegar of Modena PGI

Preparation of the Parmesan cheese wafer

Heat up a non-stick pan, spread some grated Parmigiano Reggiano PDO to cover the bottom of the pan with a thin layer, leave until golden and then place onto an inverted cup. Wait for a few minutes and then arrange the wafer on the plate.

Preparation of the tortellini

Simmer the water and all the broth ingredients for at least three hours; scoop off the froth that comes to the surface.

For the filling

Sauté the pork, chicken, veal and sausage cut into chunks in a little oil for about 10 minutes, splash with white wine and add some salt.

Put the meat, mixed with Modena Ham PDO and Mortadella Bologna PGI, through a mincer twice, then mix in the Parmigiano Reggiano PDO, eggs, nutmeg using your hands.

Prepare the pasta dough and roll out thinly. Make 2 x 2 cm pasta squares, place a small ball of filling in the middle of each square, seal and form the tortellino.

Blend together the béchamel, butter and Parmigiano Reggiano PDO in a pan; cook the tortellini in the simmering broth, drain and toss in the pan with the sauce. Scoop into the wafer cup.

Finish with Balsamic Vinegar of Modena PGI.

VINEGAR CELLARS OPENED - 27 September 2026

“Nonna Sarita” tortellini, Parmigiano Reggiano PDO cream and wafer with Balsamic Vinegar of Modena PGI

INGREDIENTS

METHOD

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