Tortelli with Liquid Parmesan Cheese by Andrea Bertani
Tortelli with culatello and Conca Bella balsamic vinegar by Chef Andrea Bertani
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Ingredients
- All purpose flour: 500 g
- Eggs: 15 yolks
- Oil: 10 g
- Cream: 200 g
- Cheese: 200 g. parmesan
- Gelatin: 4 sheets
- Salt
- Pepper
- Culatello: 100 g. Italian Ham
- Vinegar: balsamic. Conca Bella
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