Liquid Parmigiano Reggiano Tortelloni...Liquid Parmigiano Reggiano Tortelloni in Tomato Consommé

An avant-garde Italian masterpiece featuring delicate handmade pasta filled with a warm, liquid Parmigiano center, suspended in a crystal-clear, aromatic heirloom tomato broth.

Ingredients

Cooking Instructions

1. 01

   Prepare the tomato consommé: Blend the heirloom tomatoes, 15g of basil leaves, and sea salt in a high-speed blender until liquefied. Pour the mixture into a fine-mesh sieve lined with a double layer of damp cheesecloth set over a bowl. Let gravity strain the liquid in the refrigerator for at least 2 hours to yield a crystal-clear, amber-hued tomato water.

2. 02

   Create the liquid Parmigiano filling: In a small saucepan, bring the heavy cream and milk to a gentle simmer. Remove from heat and whisk in the grated Parmigiano Reggiano until completely smooth. Squeeze excess water from the gelatin sheets, then whisk them into the warm cheese mixture until fully dissolved. Pour the mixture into small sphere silicone molds (approx. 1.5cm diameter) and freeze until set firm, about 45 minutes.

3. 03

   Make the pasta dough: Mound the flour on a clean work surface and make a deep well in the center. Pour in the egg yolks and whole egg. Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner walls. Knead the dough vigorously for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

4. 04

   Roll the pasta: Cut the dough in half. Using a pasta machine, roll the dough thin, gradually decreasing the setting until you reach the thinnest setting (about 1mm). Cut the sheet into 6x6cm squares.

5. 05

   Assemble the tortelloni: Place one frozen Parmigiano sphere in the center of each pasta square. Fold the dough diagonally over the filling to form a triangle, pressing firmly around the filling to expel any air. Seal the edges, then wrap the two outer corners around your finger, pressing them together to form a classic tortelloni shape. Keep on a semolina-dusted tray.

6. 06

   Cook and plate: Bring a large pot of salted water to a gentle simmer (do not boil aggressively to avoid breaking the delicate pasta). Cook the tortelloni for exactly 2.5 minutes until the pasta is al dente and the frozen core has melted into liquid gold. Meanwhile, gently warm the clear tomato consommé without boiling.

7. 07

   Garnish: Ladle the warm, clear tomato consommé into shallow bowls. Arrange three tortelloni in the center of each bowl. Dot the broth with droplets of vibrant green basil oil and garnish each pasta parcel with micro basil. Serve immediately, instructing guests to eat the tortelloni in one bite to experience the liquid explosion.