Tortelli with pressed Asiago fondue, black summer truffle, beetroot cream, and Asiago mezzano flakes – Chef Renato Rizzardi

Ingredients

FOR THE FRESH PRESSED ASIAGO FONDUE

• Salt
• Milk
• Tartuflanghe summer black truffle puree
• Butter
• 00 flour
• Asiago

FOR THE CREAM OF RED BEETS

• Red beet

Procedure

Place all the ingredients in a pot over a bain-marie. Melt the cheese slowly, swirling it from bottom to top, allowing the fondue to melt without tearing. Freeze at 0°C. Mix the mixture in a stand mixer fitted with a paddle attachment, and fill the tortelli.
I cook the beetroot in salted water and chill it with ice. I blend it with xanthan gum, cooking water, and oil until it becomes a thick cream.

Composition of the dish

I garnish with slices of black summer truffle, Asiago mezzano wafers and dried parsley leaves.

Source: Exquisite Italy