Executive Chef “La Veranda del Color”
“Als ik in de keuken sta is elk gerecht belangrijk, net zoals mijn team. Samen doen we ons uiterste best om de klant een geweldige, onvergetelijke ervaring te bezorgen.”
Here is my recipe for the tasty "Tortelli Cacio e Pepe with ea cream and jowl bacon" which you can find in the menu of the Gourmet restaurant "La Veranda del Color" in Bardolino.
Just a little effort and you can serve your family a gourmet dish made with your own hands.
For egg pasta you will need (for 4 people):
500 gr of 00 flour
3 whole eggs
1 teaspoon of olive oil
1 pinch of salt
For the stuffing:
200 ml of milk
60 gr of pecorino cheese
20 gr of parmesan cheese
2 g of salt
5 gr of cornstarch
0.1 gr of pepper for each type:
Sarawak, Pimento, Pondicherry, white Muntok, Timut
For the final touch:
150 gr of jowl bacon
130 gr of peas
The first step will be to mix together all the ingredients for the egg pasta and leave to rest for 2 hours.
In the meantime, boil all the ingredients of the filling for a few minutes and then let it cool.
Aside you can stew the peas and blend them with a drizzle of olive oil.
Brown the bacon. As soon as ready, set it aside and keep the cooking fat.
At this point roll out the dough with a rolling pin and cut out round shapes with a pastry cutter. This is the funniest part, let your kids try it too!
Now just put a teaspoon of filling on each disc, then fold it in half and turn it around your finger.
The tortelli are ready to be cooked in boiling salted water for 4-5 minutes.
Meanwhile in a saucepan stir in a knob of butter with the fat of the bacon.
Now you are ready to serve it like a Chef: spread a moon of pea cream on the plate, lay some tortelli and finish with the crispy bacon.
Publish the photo of your tortelli on Facebook and tag us to let us know how it went!
Cook with Chef of "La Veranda del Color", Michelin restaurant in Bardolino