{"id":2766,"date":"2026-05-20T13:39:56","date_gmt":"2026-05-20T13:39:56","guid":{"rendered":"https:\/\/tartuflanghe.kiboko.it\/?post_type=magazine&p=2766"},"modified":"2026-05-20T13:39:56","modified_gmt":"2026-05-20T13:39:56","slug":"double-yolk-tortello-pumpkin-onion-mustard-aged-trentin-grana-cheese-sauce-black-truffle-bubbles-wild-herbs-chervil","status":"publish","type":"magazine","link":"https:\/\/tartuflanghe.kiboko.it\/en\/magazine\/double-yolk-tortello-pumpkin-onion-mustard-aged-trentin-grana-cheese-sauce-black-truffle-bubbles-wild-herbs-chervil\/","title":{"rendered":"Double yolk tortello, pumpkin, onion mustard, aged Trentin Grana cheese sauce, black truffle bubbles, wild herbs, chervil"},"template":"","tipologia":[12,6],"class_list":["post-2766","magazine","type-magazine","status-publish","hentry","tipologia-recipes","tipologia-ricette"],"acf":{"single_magazine_thumb":2859,"single_magazine_excerpt":"Double yolk tortello, pumpkin, onion mustard, aged Trentin Grana cheese sauce, black truffle bubbles, wild herbs, chervil","single_magazine_metas":null,"single_magazine_content":"

Thanks to chef @fiorenzoperremuto<\/h2>\n

To make the pasta: hydrated soft wheat flour with 80% organic egg yolk. Knead the dough and let it rest for at least an hour in a vacuum-sealed bag.<\/p>\n

For the filling: sous vide pumpkin cream, dried and blended with a knob of mountain butter, salt, white pepper, and homemade onion mustard. You can pipe it into a pastry bag. For the onion mustard: cut the onion into julienne strips, add brown sugar, salt, pepper, vinegar and cook everything for about 2 hours.<\/p>\n

Next, roll out the dough, cut it with a cookie cutter, and add a dollop of filling. Moisten the tortelli if necessary, then carefully close them. Plunge the tortelli into boiling salted water for a few minutes, then glaze them in a small pan with whipped butter.<\/p>\n

Plating; Arrange the tortelli in a bowl, top with the cheese fondue, and add the Tartuflanghe Black Truffle Perlage, the wild herbs, the chervil leaves, grated lemon and a drizzle of extra virgin olive oil.<\/p>\n

<\/p>","single_magazine_prods_title":"","single_magazine_prods_shops":null,"single_magazine_title":"","single_magazine_txt":"","single_magazine_btn":null,"single_magazines":null},"_links":{"self":[{"href":"https:\/\/tartuflanghe.kiboko.it\/en\/wp-json\/wp\/v2\/magazine\/2766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tartuflanghe.kiboko.it\/en\/wp-json\/wp\/v2\/magazine"}],"about":[{"href":"https:\/\/tartuflanghe.kiboko.it\/en\/wp-json\/wp\/v2\/types\/magazine"}],"wp:attachment":[{"href":"https:\/\/tartuflanghe.kiboko.it\/en\/wp-json\/wp\/v2\/media?parent=2766"}],"wp:term":[{"taxonomy":"tipologia","embeddable":true,"href":"https:\/\/tartuflanghe.kiboko.it\/en\/wp-json\/wp\/v2\/tipologia?post=2766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}