Artichoke Tortelloni Recipe
Artichoke mousse, white truffle brodo, aged Manchego, chervil
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Ingredients
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Artichoke Tortelloni
Method
Preparation
- 1
Prepare the Artichoke Mousse
In a mixing bowl, combine the cooked artichoke hearts, ricotta cheese, cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.
- 2
Cook the Brodo
In a saucepan, heat the vegetable broth and bring it to a simmer. Add white truffle oil and season with salt and pepper to taste. Keep warm.
- 3
Cook the Tortelloni
Bring a large pot of salted water to a boil. Cook the fresh tortelloni according to package instructions until al dente. Drain and set aside.
- 4
Assemble the Dish
Place a portion of the artichoke mousse in the center of each plate. Arrange the cooked tortelloni on top of the mousse. Gently ladle the warm white truffle brodo around the tortelloni.
- 5
Garnish and Serve
Sprinkle grated aged Manchego cheese and fresh chervil over the dish. Serve immediately, enjoying the rich flavors of artichoke and truffle.
