Uncommon tortelli

This dish begins with its end: squeezing the tortello against the palate and letting the filling explode. In this way, all the elements will perfectly blend together: the creaminess of the fondue, the crunchiness of the hop shoots - bruscandoli -, the slightly acid sweetness of the honey will totally support the taste of the beer. The choice of Birra Moretti Baffo d’Oro is due to its intense and bitter flavour, which is softened by the sweet component of the apple honey. To pair, instead, I’ve found that classic Birra Moretti has the right compromise, without surpassing the balance of the dish.

Small “Baffo d’Oro” tortelli with hop shoots, Asiago fondue and apple honey

Ingredients for 4 people

INGREDIENTS
for the pasta
500 g of “00” flour
150 g of pasteurised egg yolk
5 fresh egg yolks
1 whole egg
12 g of extra virgin olive oil
8 g of salt

for the filling
400 g of Birra Moretti Baffo d’Oro
3 g of gelatine sheets
1 g of agar agar powder

for the fondue
200 g of Asiago Mezzano cheese (a production from the malghe in the Western part of the Altipiano di Asiago, thus with a richer concentration of herb scents)
200 g of hop shoots
apple honey
freshly ground pepper
peanut oil for frying
malga butter
salt to taste
pepper to taste

METHOD
Prepare the pasta by kneading all the ingredients until the mixture is smooth. Leave it to rest in the fridge for at least 3 hours.

for the filling
Pour the beer in a casserole with the agar agar and, as soon as it starts boiling, take it off the flame, let the temperature lower a little and then add the gelatine sheets. Let it thicken, then cut it in very small cubes. Keep everything in the fridge.
Roll out the pasta to obtain a very thin sheet and make some small discs. Put a small cube of beer gelatine inside each disc and close the tortello. Chill immediately.

for the fondue
Prepare a béchamel with butter, flour and milk, then melt the finely grated cheese inside this mixture. Mix until it becomes smooth and creamy.
Put a small knob of butter in a saucepan with a little water, bring to the boil and take off the flame straight away. Cook the tortelli in boiling salted water, drain and put them in the pan seasoning them with the water and butter emulsion.
Fry the hop shoots in lots of peanut oil, drain them well and salt them lightly.

for the service
Spread the fondue on the plate, then add some hob shoots and the tortelli. Before serving, place a few drops of apple honey here and there. Finish with some freshly ground pepper.