Heap the flour on a work surface. Make a well in the centre. Beat the eggs with olive oil and a pinch of salt and pour into the well. Mix all ingredients together and knead into a smooth, elastic and homogeneous dough. Wrap the dough in a cling, film and leave to rest for 24 hours.
|Wheat flour ‘00’
Break out and devein the prawns, wash, pat dry and cut into rough cubes. Heat the olive oil in a frying pan over medium heat and fry the prawns all around for about 3 minutes. Season with a pinch of salt and four turns of pepper mill. Sprinkle with the basil.
|Red wild prawns
|Basil leaves, cut in fine strips
Roll out the pasta dough paper-thin. Brush the first pasta sheet with egg yolk and place the filling on top in small heaps, each 5 cm apart. Place the 2nd sheet of pasta on top and press down gently, especially to avoid air pockets around the filling. Continue this way until the dough is used up. Cut the tortellini into rounds. Bring plenty of lightly salted water to the boil. Reduce the heat and let the tortellini simmer in batches for about 4 minutes. Remove with a slotted spoon and drain carefully.
Wash and peel the beetroot and cut into small cubes. Whisk the egg whites lightly. Put both in a saucepan, add the crustacean stock and head so that the liquid is just simmering. Simmer for about 2 minutes, remove the pot from the cooker. After 20 minutes carefully and slowly strain the beetroot cubes through a cloth and add salt to taste the essence.
Parmigiano Reggiano Oil
Coarsely chop the Parmigiano Reggiano, pluck the chervil leaves and put everything into a blender. Add olive oil and blend for about 2 minutes until creamy. Pour the olive oil through a fine sieve.
|Parmigiano Reggiano 40 m
|Extra virgin olive oil
Arrange the tortellini on preheated deep plates. Pour on the beetroot essence and garnish with Parmigiano Reggiano shavings and beetroot slices.
|Parmigiano Reggiano 40 m, shavings
|Beetroot, slices, cooked
|Parmigiano Reggiano Oil