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SMALL TIMBALLI OF TORTELLINI
INGREDIENTS:
for two persons: 175 g of flour, ½ bouillon cube, salt, one egg, 50 ml
of milk, 70 g of butter, 30 ml of double cream, 25 g of emmenthal, 15 g of parmesan,
125 g of tortellini.
DIRECTIONS:
For
the pasta: put the flour and the salt on the table as a fountain shape. Put inside
the yolk, the butter and ½ cup of cold water. Knead and put in the fridge
for 30 minutes. Reach out the pasta and put it in moulds with butter and flour.
Cook in oven for 20 minutes at 220°. Fuse the bouillon cube with ½ litre
of water. Fuse the other butter adding flour, milk and cream. Boil for 3 minutes.
Cook and dress the tortellini with sauce, emmenthal and the parmesan. Put them
in the moulds and spread on parmesan. Put again in oven at 200° for 13 minutes.
Dish hot.
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