{"id":4652,"date":"2026-08-25T14:19:30","date_gmt":"2026-08-25T14:19:30","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/nonna-sarita-tortellini-parmigiano-reggiano-pdo-cream-and-wafer-with-balsamic-vinegar-of-modena-pgi\/"},"modified":"2026-10-14T14:20:18","modified_gmt":"2026-10-14T14:20:18","slug":"nonna-sarita-tortellini-parmigiano-reggiano-pdo-cream-and-wafer-with-balsamic-vinegar-of-modena-pgi","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/recipe\/nonna-sarita-tortellini-parmigiano-reggiano-pdo-cream-and-wafer-with-balsamic-vinegar-of-modena-pgi\/","title":{"rendered":"\u201cNonna Sarita\u201d tortellini, Parmigiano Reggiano PDO cream and wafer with Balsamic Vinegar of Modena PGI"},"content":{"rendered":"<p><strong>Preparation of the Parmesan cheese wafer<\/strong><\/p>\n<p>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.<\/p>\n<p><strong>Preparation of the tortellini<\/strong><\/p>\n<p>Simmer the water and all the broth ingredients for at least three hours; scoop off the froth that comes to the surface.<\/p>\n<p><strong>For the filling<\/strong><\/p>\n<p>Saut\u00e9 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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Blend together the b\u00e9chamel, 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.<\/p>\n<p>Finish with Balsamic Vinegar of Modena PGI.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"featured_media":4653,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[154],"chef":[56],"aceto_utilizzato":[144],"difficolta":[208],"collana":[155],"class_list":["post-4652","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-primi","chef-annamaria-barbieri","aceto_utilizzato-aceto-balsamico-di-modena-igp-invecchiato","difficolta-difficile","collana-ricette-dautore"],"acf":{"tempo_preparazione":120,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"120"},"porzioni":"4\/6 people","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4\/6 people"},"consortium_profile":"inv-5","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"inv-5"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<p><strong>For the Parmesan cheese wafer<\/strong><\/p>\n<ul>\n<li><strong>100 g<\/strong> Parmigiano Reggiano PDO<\/li>\n<\/ul>\n<p><strong>For the Parmesan cheese cream<\/strong><\/p>\n<ul>\n<li><strong>50 g<\/strong> b\u00e9chamel<\/li>\n<li><strong>20 g<\/strong> butter<\/li>\n<li><strong>15 g<\/strong> Parmigiano Reggiano PDO<\/li>\n<\/ul>\n<p><strong>For the pasta<\/strong><\/p>\n<ul>\n<li><strong>400 g<\/strong> flour<\/li>\n<li><strong>4<\/strong> eggs<\/li>\n<\/ul>\n<p><strong>For the stock<\/strong><\/p>\n<ul>\n<li><strong>4 litres<\/strong> water<\/li>\n<li><strong>200 g<\/strong> beef chuck<\/li>\n<li><strong>\u00bc<\/strong> capon (or chicken)<\/li>\n<li><strong>30 g<\/strong> celery<\/li>\n<li><strong>30 g<\/strong> carrots<\/li>\n<li><strong>30 g<\/strong> onion<\/li>\n<li><strong>1<\/strong> Parmigiano Reggiano PDO crust<\/li>\n<li>salt to taste<\/li>\n<\/ul>\n<p><strong>For the tortellini filling<\/strong><\/p>\n<ul>\n<li><strong>50 g<\/strong> each of: veal meat, pork meat, chicken breast, sausage, Modena Ham PDO, Mortadella<\/li>\n<li>Bologna PGI<\/li>\n<li><strong>100 g<\/strong> Parmigiano Reggiano PDO<\/li>\n<li><strong>2<\/strong> eggs<\/li>\n<li><strong>1 glass<\/strong> white wine<\/li>\n<li>Salt, oil, nutmeg<\/li>\n<\/ul>\n<p><strong>Finish with:<\/strong><\/p>\n<ul>\n<li>Balsamic Vinegar of Modena PGI<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>For the Parmesan cheese wafer<\/strong><\/p>\n<ul>\n<li><strong>100 g<\/strong> Parmigiano Reggiano PDO<\/li>\n<\/ul>\n<p><strong>For the Parmesan cheese cream<\/strong><\/p>\n<ul>\n<li><strong>50 g<\/strong> b\u00e9chamel<\/li>\n<li><strong>20 g<\/strong> butter<\/li>\n<li><strong>15 g<\/strong> Parmigiano Reggiano PDO<\/li>\n<\/ul>\n<p><strong>For the pasta<\/strong><\/p>\n<ul>\n<li><strong>400 g<\/strong> flour<\/li>\n<li><strong>4<\/strong> eggs<\/li>\n<\/ul>\n<p><strong>For the stock<\/strong><\/p>\n<ul>\n<li><strong>4 litres<\/strong> water<\/li>\n<li><strong>200 g<\/strong> beef chuck<\/li>\n<li><strong>\u00bc<\/strong> capon (or chicken)<\/li>\n<li><strong>30 g<\/strong> celery<\/li>\n<li><strong>30 g<\/strong> carrots<\/li>\n<li><strong>30 g<\/strong> onion<\/li>\n<li><strong>1<\/strong> Parmigiano Reggiano PDO crust<\/li>\n<li>salt to taste<\/li>\n<\/ul>\n<p><strong>For the tortellini filling<\/strong><\/p>\n<ul>\n<li><strong>50 g<\/strong> each of: veal meat, pork meat, chicken breast, sausage, Modena Ham PDO, Mortadella<\/li>\n<li>Bologna PGI<\/li>\n<li><strong>100 g<\/strong> Parmigiano Reggiano PDO<\/li>\n<li><strong>2<\/strong> eggs<\/li>\n<li><strong>1 glass<\/strong> white wine<\/li>\n<li>Salt, oil, nutmeg<\/li>\n<\/ul>\n<p><strong>Finish with:<\/strong><\/p>\n<ul>\n<li>Balsamic Vinegar of Modena PGI<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4652\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media\/4653"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media?parent=4652"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/tipologia_piatto?post=4652"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/chef?post=4652"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/aceto_utilizzato?post=4652"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/difficolta?post=4652"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/collana?post=4652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}