Artichoke tortelli, Asiago PDO Vecchio Mountain Product fondue and crispy artichokes.

Category

First courses

Preparation time

160 min

Process

Browse:

Knead the eggs with the flour, a drizzle of oil and salt, obtaining a smooth sheet of dough. Envelop it in plastic wrap and let it rest in the refrigerator for at least an hour.

The filling:

Clean the artichokes by immersing them in water and lemon, cut into slices not too thin, then sauté them in a pan for 10 minutes with garlic, thyme and olive oil. Once they have softened, let them cool and blend with ricotta cheese, grated Asiago DOP, salt, pepper and zest of ½ a lemon, thus obtaining a fairly sustained cream. Put the cream in a pastry bag and leave to rest in the refrigerator for 30 minutes.

Fondue:

Melt the butter in a pan, add the flour and beat well with the whisk until you obtain a smooth roux. Add the milk, continue mixing and, when the béchamel is about to thicken, add the grated Asiago DOP. Continue to mix until you obtain a smooth cream and add to taste nutmeg and black pepper.

Composition:

Roll out the pastry, thin but not too much, and create small mounds of filling with the pastry bag. Close the tortelli, boil them and then sauté them in a pan with butter and sage. Clean the artichokes and cut them into thin slices. Bread them quickly and delicately with a little semolina and fry them in boiling oil. At the base of a bowl, put a few tablespoons of hot fondue, the fried tortellini and artichoke slices.