Step 1 – Egg Pasta
Mix all the ingredients together creating a homogeneous mixture.
Step 2 – Filling
Coarsely chop the Porchetta with a knife, mix with the mascarpone and adjust to taste.
Step 3 – Tortelli
Finely roll out the egg pasta, slice it with a round pastry cutter, insert the filling and close in the shape of a classic tortello.
Step 4 – Bean Sauce
Cook the Zolfini beans previously soaked in cold water (at least 12 hours) with a few sage leaves. Once cooked, blend the beans with their cooking water, bringing them to a consistency of a sauce.
Step 5 – Caper Powder
Dry the capers at 80° for 2 hours in the oven, then blend to create a powder.
Step 6 – Taggiasca Olive Powder
Dry the olives well from the preservation oil, chop coarsely with a knife and dry at 80° for 2 hours in the oven.
Step 7 – Serving
After cooking the tortelli in boiling water, place in a deep plate with three pieces of crispy Porchetta between the tortelli, sprinkle with the caper and olive powder and finally pour the Zolfini bean sauce over the tortelli in front of the diners.
Source Istituto Alberghiero di Montecatini