Proudly comes from Sassuolo, a lovely village near Modena, the homeland of Aceto Balsamico.
Mamma Marilena's tortellini are probably the best you'll ever try as the passion she puts in making those tiny golden filled pasta is unbeatable! You can taste them only on Mondays and don't be shy to ask her about her recipe, she might not speak English but she'll always find a way to make herself clear! ;)
Born and raised in Bologna, a city also known as "the fat" (for evident culinary reasons) and where fresh pasta is a religion.
Mamma Ilaria learned the art of making handmade pasta from her grandma and nowadays she keeps sharing the traditions while teaching to visitors in Bologna how to cook as a local. Guess what we found in her suitcase when she moved to London? The finest Aceto Balsamico di Modena and a big piece of Parmigiano Reggiano obviously :p
● 200 gr Flour 0
● 2 Eggs
● 300 gr Cooked Ham
● 300 gr Fontina Cheese
● 80 gr Grated Parmesan
Prepare the Besciamella sauce then prepare fresh pasta with 200gr flour and 2 eggs, roll it and cut into rectangular sheets of 20 x 30 cm.
Cook the sheets for 1 minute in hot water and then remove them with a ladle.
On each pasta sheet lay a little bit of Besciamella, the cooked ham and cheese, gently roll them. Cut into wheel every 4cm, prepare your baking tray with some besciamel sauce on the bottom, place the wheels and then pour the remaining Besciamella on top.
Sprinkle Parmesan on top and bake for 40min at 200 degree.
PARMIGIANO REGGIANO & AGED BALSAMIC VINEGAR
● Parmigiano Reggiano
● Few drops of Few Aged Balsamic Vinegar from Modena
With a Parmesan knife, shard the cheese, add few drops of aged Balsamic vinegar and serve it!
This is a very easy appetizer which requires high quality ingredients for a great impact!