Tortellini with Parmigiano Reggiano fondue and balsamic vinegar with Parmigiano basket


360 g Tortellini Bolognesi
1 l meat broth
Traditional balsamic vinegar of Modena DOP q.b.

For the Parmesan baskets:
160 g Parmesan cheese 36 months grated

For Parmesan cheese fondue:
200 g cream
100 g milk
200 g grated 36-month Parmesan cheese


To create the parmesan baskets, cut 4 squares of baking paper approximately 20cm each. Place 40g of grated Parmesan cheese on top of each one and spread the Parmesan cheese with the help of a spoon until it forms an even round. Bake each round in a microwave oven at maximum power for about one minute. Remove from the microwave and place the round while still hot over a single-portion mold to create the concave shape. Once cold, remove from the mold and place in a container with paper towels.

In a pan, reduce the milk and cream and then add the Parmesan cheese, stir well until the fondue is smooth and lump-free.

Cook the tortellini in boiling meat broth and then drain them inside the pan with the fondue. Mash the tortellini and arrange them inside the parmesan cheese basket, finish the dish with a few drops of traditional balsamic vinegar.

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