Speck Ham & Scamorza Cheese Tortelloni with Sage Butter & 12 Month Aged Parmesan
Speck Ham & Scamorza Cheese Tortelloni with Sage Butter & 12 Month Aged Parmesan

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Speck Ham & Scamorza Cheese Tortelloni with Sage Butter & 12 Month Aged Parmesan

New Dish

Tortelloni originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but one theory is tortelloni were meant to replicate the shape of a turtle shell, which is famously displayed throughout Modena’s 17th century architecture. Ancestors of the truffle have been used in Italian cooking since ancient times, with the first mention of them being in 2nd century, AD. Ancient Romans used them to enhance flavour, instead of using them as a main ingredient, like we do now.

This week's tortelloni, new to the Pasta Evangelists menu and beloved of our team - who has eaten its collective body weight in recent samples of these toothsome tortelloni! - are filled with beautiful, salty speck and smoked scamorza cheese. Speck, known and formally recognised in Italy as Speck Alto Adige PGI, is a dry-cured and ever-so-slightly smoked ham from South Tyrol in the North of Italy. Produced by lightly smoking salted pork hind quarters followed by an approximately 22-week-long curing period and the application of a special crust of salt that must never exceed 5% of the final product, it's one of Italy's most magnificent creations. We also add scamorza cheese, originating from the Italian south, which is at once reminiscent in texture of mozzarella but far more flavoursome, adding even more sumptuous depth to these special tortelloni.

Image: @ks_ate_here

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water                     Filling (44%) Speck ham (24%), Scamorza (Milk), (24%), Ricotta (Milk), Italian Grated Cheese (Milk, Salt, Rennet)

Sage Butter: Butter (Milk), Sage Leaves, Black Pepper

Parmesan: Parmesan Cheese (Milk)

Find recipe card here

 

Story

New Dish

Tortelloni originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but one theory is tortelloni were meant to replicate the shape of a turtle shell, which is famously displayed throughout Modena’s 17th century architecture. Ancestors of the truffle have been used in Italian cooking since ancient times, with the first mention of them being in 2nd century, AD. Ancient Romans used them to enhance flavour, instead of using them as a main ingredient, like we do now.

This week's tortelloni, new to the Pasta Evangelists menu and beloved of our team - who has eaten its collective body weight in recent samples of these toothsome tortelloni! - are filled with beautiful, salty speck and smoked scamorza cheese. Speck, known and formally recognised in Italy as Speck Alto Adige PGI, is a dry-cured and ever-so-slightly smoked ham from South Tyrol in the North of Italy. Produced by lightly smoking salted pork hind quarters followed by an approximately 22-week-long curing period and the application of a special crust of salt that must never exceed 5% of the final product, it's one of Italy's most magnificent creations. We also add scamorza cheese, originating from the Italian south, which is at once reminiscent in texture of mozzarella but far more flavoursome, adding even more sumptuous depth to these special tortelloni.

Image: @ks_ate_here

Ingredients

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water                     Filling (44%) Speck ham (24%), Scamorza (Milk), (24%), Ricotta (Milk), Italian Grated Cheese (Milk, Salt, Rennet)

Sage Butter: Butter (Milk), Sage Leaves, Black Pepper

Parmesan: Parmesan Cheese (Milk)

Recipe  Card

Find recipe card here