We’re fried! Loveknot Tortellini

Procedure

• 1

  Cook the beef, pork and veal in FRIENN over low heat.

• 2

  Separately cook the livers with a mixture of chopped onions, carrots and celery and a bunch of aromatic herbs, bathe with white wine (Garganega or Custoza contains sulfites) mince everything, cool and add a beaten egg to hold it together, plus a pinch of nutmeg.

• 3

  Make the dough using the eggs and flour, roll it out very thinly, and cut it into 3 cm squares. Place a teaspoon of filling in the center of each square. Seal them and shape into the characteristic tortellini form.

• 4

  Let them dry a little and refrigerate them for a half hour. Heat an abundant amount of FRIENN to 180°C for a few minutes and dry for 2 minutes.

• 5

  Serve in straw paper cones with a little salt and powdered sage. Sprinkle with Damascus rose petals.