Tortelli with "secret" cheese fondue filling: Lampl Stube's recipe | Chef Recipes | Reporter Gourmet
Double fondue for these incredibly delicious tortelli created by chef Marc Oberhofer of Lampl Stube: used both as filling and topping.
Keywords
- Lampl
- Fondue
- Filling
- Chef
- Used
- Marc
- Stube
- Double
- Created
- Topping
Ingredients
- 1000 g milk
- 500 g cream
- Salt - nutmeg
- 75 g flour
- 75 g butter
- 100 g 24 months aged Parmigiano Reggiano
- 150 g 6 months aged Hof zu Fall Alpine cheese
- A bit of walnut oil
- A bit of lemon zest
- 100 g egg yolk
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