Tortelli With Burrata, Nduja and Aged Balsamic Vinegar
Tortelli With Burrata, Nduja and Aged Balsamic Vinegar from top chef Francesco Mazzei! This is a dish packed with beautiful colours.
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Ingredients
- 100g “00” flour
- 100g semolina flour
- 3 medium eggs
- 200g ricotta
- 200g burrata
- 30g nduja (room temperature)
- 30g grated grana Padano
- salt
- 1 whole chicken
- 2 spanish onion
- 3 celery sticks
- 4 carrots
- Parsley stalk
- 50 gr butter
- 70g grana Padano
- 200 rainbow chard
- Nutmeg
- Aged balsamic vinegar
- Chard leaves
- 50g hazelnuts
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