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Corman Artisan

Restaurateur

Meat tortelli with roasted butter

4 servings

By Walter Zanoni, Chef, lecturer and consultant

Classic egg-based pasta

1000 g 00-flower w 170 P/L 0.5
500 g eggs
12 g salt

Meat filling

300 g lean beef rich in collagen (shoulder, neck)
30 g carrots
30 g onions
30 g celery
100 ml red Barbera wine
0,5 g nutmeg
0,5 g cloves
100 g Grana Padano
20 g Liquid clarified butter 99,9 % fat
20 g egg yolks
Thanks to the high smoke point, liquid clarified butter is ideal for frying dishes in the pan and to get the right colour and caramelisation without sacrificing the taste of the ingredients. 

Frying in a pan

Thanks to the high smoke point, liquid clarified butter is ideal for frying dishes in the pan and to get the right colour and caramelisation without sacrificing the taste of the ingredients. 


Meat tortelli with roasted butter

500 g classic egg-based pasta
600 g meat filling
80 g Liquid roasted butter 98 % fat
40 g Parmesan cheese
10 g sage
  • Before you use liquid roasted butter, you should shake the bottle so the caramelised part gets on top.
  • Keep the stuffed pasta at negative temperatures: be careful that the temperature is not too low and too aggressive. It is recommended to freeze it for 10 minutes at -5 °C and then 15 minutes at -18 °C. Afterwards it can be stored at -18°C. When you use it fry the frozen product for about three minutes.

Advice

  • Before you use liquid roasted butter, you should shake the bottle so the caramelised part gets on top.
  • Keep the stuffed pasta at negative temperatures: be careful that the temperature is not too low and too aggressive. It is recommended to freeze it for 10 minutes at -5 °C and then 15 minutes at -18 °C. Afterwards it can be stored at -18°C. When you use it fry the frozen product for about three minutes.


Finishing

Corman'products of the recipe