Receta

Porcini tortellini in Parmigiano broth with aged balsamic — a tribute to Osteria Francescana (Bottura)

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Yield: 4 servings · Time: 2 h · Difficulty: Medium

A tribute to Massimo Bottura's "Tradition in Evolution" philosophy at Osteria Francescana in Modena: looking at Emilian tradition—tortellini, Parmigiano, balsamic—from ten kilometers away to bring the best of the past into the future. Here, porcini (Boletus edulis), king of the Apennine forests, slips into the filling and perfumes a clear Parmigiano broth. We don't copy his dishes: we borrow his way of thinking about cuisine as memory and play.

Ingredients

  • 200 g wheat flour and 2 eggs for fresh pasta
  • 30 g dried porcini (Boletus edulis), hydrated
  • 150 g fresh ricotta
  • 80 g grated Parmigiano Reggiano, plus 120 g for the broth
  • 1 shallot, 1 clove garlic, butter, and nutmeg
  • Aged balsamic vinegar from Modena, a few drops, to finish
  • Salt, pepper, and parsley

Simbiosis Products Used

  • Dried porcini (Boletus edulis) from our gourmet wild mushroom line
  • Can't find any of these mushrooms? Write to us by any means: as your trusted supplier, Simbiosis can get you the ingredients you need, even if they're not published in the store

Preparation

  1. Hydrate the porcini in warm water for 30 minutes. Reserve the filtered water; it's liquid gold for the broth.
  2. Sauté the shallot and garlic in butter, add the chopped porcini, and sauté until golden. Let cool.
  3. Mix the porcini with the ricotta, 80 g Parmigiano, nutmeg, salt, and pepper. This is your filling.
  4. Roll out the pasta very thin, cut squares, place the filling, and form the tortellini by folding into a triangle and joining the ends.
  5. For the broth, heat 1 liter of water with the porcini water and 120 g Parmigiano until the cheese melts; strain until you get a clear, silky broth.
  6. Cook the tortellini in salted water for 3-4 minutes, until they float. Serve them in the Parmigiano broth.
  7. Finish with two or three drops of aged balsamic and parsley. The sweet-sour contrast is a nod to Modena.

Functional Note

Porcini (Boletus edulis) provides polysaccharides and phenolic compounds that contribute to the body's antioxidant defense, as part of a varied diet. It is also a mushroom with a deeply umami flavor that enriches any fungivore's table.

Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.

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