• 300 g of flour
• 10 egg yolks
• Timut pepper to taste
• 1 bunch of tarragon
• 200 g of turnip greens
• 1 shallot
• 200 g of sweetbreads
• 50 g of butter
• 1 tablespoon of EVO oil
• Salt, pepper, to taste
• 100 g of Asiago PDO Aged Product of the Mountain
Blanch the turnip greens for 3 minutes, drain and emulsify with the oil and 1 tablespoon of the cooking water and the tarragon.
Blanch the sweetbreads, cut them into bite-sized pieces and put them in a pan with butter, chervil and chopped shallot. Cook for 20 minutes. Coarsely chop the mixture and season with salt and pepper and 1 grated Asiago DOP Aged Product of the Mountain.
Knead the flour and egg yolks and roll them into a thin sheet. Knead the flour and egg yolks and roll them into a thin sheet. Cook in salted water for 3 minutes.
Dress the turnip greens cream on the plate and place the tortelli. Season with 2 tablespoons of “hazelnut butter” and a generous grating of Asiago DOP Aged Product of the Mountain.