PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel

Are you looking for a creative recipe without sacrificing the taste and flavor of tradition? Try the PGI Finocchiona Tortelloni on a cream of fennels with sprigs of wild fennel proposed by Elisabetta Becagli and you will find out that this is what you were looking for.

Ingredients for 4 people:

For the dough

Eggs 3 + 1 yoke
‘00’ Flour 150 gr
Semolina flour 150 gr

For the filling

Ricotta 250 gr
PGI Finocchiona 200 gr

Fennel cream

Fennels 3
Butter 50 gr
Milk 250 ml
PDO Parmigiano Reggiano 100 gr
Vegetable stock

For finishing and plating

Wild fennel
Pecorino di Grotta 100 gr
PGI Finocchiona: 1 slice
Breadcrumbs
Salt as needed.
Pepper as needed

Procedure:

Knead flour and eggs until you obtain a soft and elastic dough. Let the dough rest for about ½ hour in a refrigerator. For the filling, crumble the PGI Finocchiona and mix with the sieved ricotta, add salt if needed. Roll the dough 10 x 10 cm and make tortelloni with the filling you have prepared. Cut fennels in thin slices. In a saucepan melt a knob of butter and put fennels slices; cover with milk and let them cook on a low heat until milk is reduced and fennels are overcooked. Add grated PDO Parmigiano Reggiano to fennels and blend them until you obtain a cream, if necessary add some vegetable stock in order to obtain the desired texture, add salt and pepper if needed. Cook tortelloni in salted water and toss them in a saucepan with butter and wild fennel.

Plating:

Place fennel cream in the middle of a plate and tortelloni on top. Decorate with flakes of Pecorino di Fossa, and add some PGI Finocchiona strips. Sprinkle with toasted breadcrumbs and add some freshly ground pepper.