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Herb tortelli in a double reduction

Enrico Bartolini

For the pasta
700 g of strong flour
300 g of semolina
200 g of egg yolks
90 g of egg

For the filling
10 g of parsley
40 g of basil
20 g of thyme
10 g of tarragon
20 g of fennel
300 g of ricotta
50 g of Grana Padano
salt and pepper

For the reduction
2 kg of young chicken
200 g of carrots
100 g of celery
100 g of onion
50 g of fennel
50 g of courgettes
2 bay leaves
1 sprig of thyme with leaves
2 kg of ice

3 g of agar
50 g of butter

 

Make the stock by toasting half of the chicken and the vegetables. Add the wine and, when it has evaporated, cover in the ice. Cool and start toasting again, with the rest of the ingredients. Instead of adding ice, first add the stock (hence the name "double reduction").
Clarify, cook and add the gelatine and butter. Pour into the siphon with two charges.

Cook the tortelli (as traditionally for thin pasta) in boiling salted water for three minutes. Toss in the butter and place on the hot double reduction foam.

Complete with tiny lemon verbena leaves.