Marc Bernardi, Piz Seteur e Angolino, Val Gardena (BZ)

Marc Bernardi, 27 years old from Val Gardena, is one of the most promising young chef in South Tyrol. His cuisine focuses on quality raw materials, seasonality, innovation and respect for traditions, as well as on the production of many products on his own.

Pumpkin tortelli, baked ricotta, amaretto and cheek lard
Ingredients for 4 people

For the fresh pasta

230 g 00 flour

190 g semolina flour

200 g egg yolk

1 whole egg

25 ml extra virgin olive oil

For the pumpkin filling

500 g pumpkin

50 g parmesan

100 g mascarpone

Nutmeg to taste

Salt and pepper to taste

For the ricotta

150 g ricotta

Abundant sage, bay leaf and rosemary

2 cloves of garlic

For the amaretto and cheek lard

150 g amaretti

150 g cheek lard


Mix the flours and gradually add all the liquids. Knead until a homogeneous mixture is obtained. Leave to rest for 12 hours in the fridge.
Bake the pumpkin for 90 minutes in the oven at 175 ° C, then pass it to the potato masher and emulsify all the ingredients.
Make the pumpkin tortelli according to the classic procedure and arrange them on a floured tray.
Spread the ricotta on parchment paper, cover with aromatic herbs and garlic and bake at 190 ° C for 20 minutes.
Dehydrate the cheek lard in the oven and blend it together with the amaretto until a fine powder is obtained.
Cook the tortelli in boiling water. Sift the ricotta on the bottom of the plate, lay the tortelli sautéed in the butter and sprinkle as desired with amaretti and bacon.

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