1 h preparation, 4 h cooking
Castelli di Jesi
Semolina flour 0.5 kg
Egg yolks 300 g Egg white
Water 25 g
Charcoal 40 g Topinambur
Salsa di pollo
Bones 3 kg
White onion 3 pcs
Wrap the previously peeled Jerusalem artichoke in aluminum foil.
Bake at 180 degrees for 30 minutes.
Remove the wrapping and then brown the Jerusalem artichoke in the pan.
Blend and put in sac à poche.
Toast the bones in the oven at 200 ° for 45 minutes.
Once toasted put everything in a high pot, add 6 l of water and
onions, cook for 4 hours adding when needed.
Once the cooking is complete, filter the mixture and let the sauce withdraw until it has taken on a thick consistency like a glaze, add a knob of butter and whip.
Clean the prawns by removing the entrails and the carapace.
Season with extra virgin olive oil, salt and a little lime juice.
Cook the tortelli for about 3 minutes in boiling water.
Once cooked, lay them on the plate and season as desired with a little extra virgin olive oil.
Coat the tortelli with chicken sauce and then add the marinated stem.