COFFER OF VENUS
Shortcrust pastry, Egg pasta, Cured prosciutto, Mortadella, Parmigiano Reggiano, Porcini mushrooms
Exceedingly Masterful
Emilia-Romagna
240 minutes
820 Kcal
COFFER OF VENUS
Shortcrust pastry, Egg pasta, Cured prosciutto, Mortadella, Parmigiano Reggiano, Porcini mushrooms
Exceedingly Masterful
Emilia-Romagna
240 minutes
820 Kcal
COFFER OF VENUS
Shortcrust pastry, Egg pasta, Cured prosciutto, Mortadella, Parmigiano Reggiano, Porcini mushrooms
Exceedingly Masterful
Emilia-Romagna
240 minutes
820 Kcal
GENESIS
Lo Scrigno di Venereu2014Venusu2019s Casketu2014stands as one of the loftiest, most spectacular summits of creative Italian gastronomy, even as its roots run deep within the steadfast culinary heritage of Emilia-Romagna. The dish presents itself as an elegant envelope of brisu00e9e pastry, enshrining within its depths delicate tortellini, typically dressed in a white ragu00f9 or a velvety cream of Parmigiano and wild mushrooms, though variations exist embracing the classic Bolognese ragu00f9.
The genesis of its name directly evokes the myth of the tortellino, born in Castelfranco Emilia. Legend whispers of an innkeeper who, enthralled by the sublime beauty of a noblewoman (often envisioned as the goddess Venus herself) residing at his tavern, spied upon her through the keyhole of her chamber. Strikingly moved by the sheer perfection of her navel, he resolved to recreate its form using a ribbon of egg pasta. The Casket thus becomes a precious vessel, a veritable treasury that shields and exalts these miniature masterpieces of fresh pasta.
From a technical perspective, the Scrigno di Venere demands absolute mastery over diverse fundamental culinary arts: savory pastry craft for the outer vault, the sacred discipline of the sfoglia for the egg pasta, and the virtuoso preparation of meats for the filling. The challenge lies in harmonizing textures and cooking durations; the exterior must emerge crisp and flaky, whilst the interior must retain the essential moisture so that the tortellini do not dry during their passage through the oven. It is a dish born of festive skies and grand Sunday feasts, where theatrical presentation plays a sovereign role. The recipe epitomizes the elegance of bourgeois gastronomy, transfiguring traditional ingredients into a complex, refined work of culinary art.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESHLY KNEADED PASTA
Flour 00
Eggs
200 g
2
FOR THE CREATION'S HEART
Pork loin
Cured prosciutto
Mortadella of Bologna
Parmigiano Reggiano
Egg
Nutmeg
Salt
Pepper
Butter
50 g
50 g
50 g
60 g
1
To taste
To taste
To taste
To taste
FOR THE PASTA BRISÉE
Flour 00
Chilled butter
Egg
Salt
Iced water
250 g
125 g
1 egg
5 g
to taste
FOR THE SEASONING
Fresh porcini mushrooms
Fresh liquid cream
Parmigiano Reggiano
Garlic
Extra virgin olive oil
Salt
Pepper
200 g
150 ml
50 g
1 clove
to taste
to taste
to taste
CURATION
For the fresh pasta:
Pour the flour upon the wooden board, fashioning a well at its heart to receive the eggs. Knead with vigor by hand for some 10 minutes, until the dough yields into elastic grace. Cover with a cloth and let it rest for 30 minutes at room temperature. Roll the sheet exceeding thin with the rolling pin and carve out small squares of about 2 centimeters per side.For the filling:
Dice the pork loin and sear it in a pan with a dollop of butter for but a few minutes. Leave it to cool, then finely mince the meat together with the prosciutto crudo and the mortadella of Bologna. Transfer the blend to a bowl and unite it with Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Merge all things beautifully until a firm filling is composed. Place a small parcel of filling at the center of each pasta square, and shape the tortellini according to the ancient, traditional art around the little finger.For the condiment:
Begin by crafting the pastry dough: arrange the flour in a fountain, adding the cold butter in pieces, the salt, and the egg. Work the elements swiftly with your fingertips, introducing cold water if needed, until a smooth dough is born. Shroud it in film and let it repose in the refrigerator for 40 minutes. Next, cleanse the porcini mushrooms and slice them. In a pan, warm a thread of extra virgin olive oil with garlic, add the mushrooms, and let them sauté. Season with salt and pepper. Pour in the fresh cream and allow it to thicken gently over a low flame, finishing with the Parmigiano Reggiano.For assembly and baking:
Boil the tortellini in salted water for two minutes, drain, and toss them in the pan with the mushroom condiment. Take the pastry dough and divide it into two. Roll out the first portion to line a high, buttered mold, letting the borders drape over. Pour the dressed tortellini within. Roll out the second portion of dough to form the lid of this culinary casket. Seal the edges fast and brush the surface with an egg yolk. Bake in a static oven at 180°C for about 30 minutes, until the crust is gilded to perfection.
aspiration
Utilise fresh porcini mushrooms to evoke a more profound, lingering aroma.
Gently brush the shortcrust pastry with beaten egg yolk to bestow a lustrous, golden glaze.
Allow this baked treasure to rest for five minutes before removing it from its vessel, ensuring the delicate pastry remains pristine.
GENESIS
Lo Scrigno di Venereu2014Venusu2019s Casketu2014stands as one of the loftiest, most spectacular summits of creative Italian gastronomy, even as its roots run deep within the steadfast culinary heritage of Emilia-Romagna. The dish presents itself as an elegant envelope of brisu00e9e pastry, enshrining within its depths delicate tortellini, typically dressed in a white ragu00f9 or a velvety cream of Parmigiano and wild mushrooms, though variations exist embracing the classic Bolognese ragu00f9.
The genesis of its name directly evokes the myth of the tortellino, born in Castelfranco Emilia. Legend whispers of an innkeeper who, enthralled by the sublime beauty of a noblewoman (often envisioned as the goddess Venus herself) residing at his tavern, spied upon her through the keyhole of her chamber. Strikingly moved by the sheer perfection of her navel, he resolved to recreate its form using a ribbon of egg pasta. The Casket thus becomes a precious vessel, a veritable treasury that shields and exalts these miniature masterpieces of fresh pasta.
From a technical perspective, the Scrigno di Venere demands absolute mastery over diverse fundamental culinary arts: savory pastry craft for the outer vault, the sacred discipline of the sfoglia for the egg pasta, and the virtuoso preparation of meats for the filling. The challenge lies in harmonizing textures and cooking durations; the exterior must emerge crisp and flaky, whilst the interior must retain the essential moisture so that the tortellini do not dry during their passage through the oven. It is a dish born of festive skies and grand Sunday feasts, where theatrical presentation plays a sovereign role. The recipe epitomizes the elegance of bourgeois gastronomy, transfiguring traditional ingredients into a complex, refined work of culinary art.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESHLY KNEADED PASTA
Flour 00
Eggs
200 g
2
FOR THE CREATION'S HEART
Pork loin
Cured prosciutto
Mortadella of Bologna
Parmigiano Reggiano
Egg
Nutmeg
Salt
Pepper
Butter
50 g
50 g
50 g
60 g
1
To taste
To taste
To taste
To taste
FOR THE PASTA BRISÉE
Flour 00
Chilled butter
Egg
Salt
Iced water
250 g
125 g
1 egg
5 g
to taste
FOR THE SEASONING
Fresh porcini mushrooms
Fresh liquid cream
Parmigiano Reggiano
Garlic
Extra virgin olive oil
Salt
Pepper
200 g
150 ml
50 g
1 clove
to taste
to taste
to taste
CURATION
For the fresh pasta:
Pour the flour upon the wooden board, fashioning a well at its heart to receive the eggs. Knead with vigor by hand for some 10 minutes, until the dough yields into elastic grace. Cover with a cloth and let it rest for 30 minutes at room temperature. Roll the sheet exceeding thin with the rolling pin and carve out small squares of about 2 centimeters per side.For the filling:
Dice the pork loin and sear it in a pan with a dollop of butter for but a few minutes. Leave it to cool, then finely mince the meat together with the prosciutto crudo and the mortadella of Bologna. Transfer the blend to a bowl and unite it with Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Merge all things beautifully until a firm filling is composed. Place a small parcel of filling at the center of each pasta square, and shape the tortellini according to the ancient, traditional art around the little finger.For the condiment:
Begin by crafting the pastry dough: arrange the flour in a fountain, adding the cold butter in pieces, the salt, and the egg. Work the elements swiftly with your fingertips, introducing cold water if needed, until a smooth dough is born. Shroud it in film and let it repose in the refrigerator for 40 minutes. Next, cleanse the porcini mushrooms and slice them. In a pan, warm a thread of extra virgin olive oil with garlic, add the mushrooms, and let them sauté. Season with salt and pepper. Pour in the fresh cream and allow it to thicken gently over a low flame, finishing with the Parmigiano Reggiano.For assembly and baking:
Boil the tortellini in salted water for two minutes, drain, and toss them in the pan with the mushroom condiment. Take the pastry dough and divide it into two. Roll out the first portion to line a high, buttered mold, letting the borders drape over. Pour the dressed tortellini within. Roll out the second portion of dough to form the lid of this culinary casket. Seal the edges fast and brush the surface with an egg yolk. Bake in a static oven at 180°C for about 30 minutes, until the crust is gilded to perfection.
aspiration
Utilise fresh porcini mushrooms to evoke a more profound, lingering aroma.
Gently brush the shortcrust pastry with beaten egg yolk to bestow a lustrous, golden glaze.
Allow this baked treasure to rest for five minutes before removing it from its vessel, ensuring the delicate pastry remains pristine.
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GENESIS
Lo Scrigno di Venereu2014Venusu2019s Casketu2014stands as one of the loftiest, most spectacular summits of creative Italian gastronomy, even as its roots run deep within the steadfast culinary heritage of Emilia-Romagna. The dish presents itself as an elegant envelope of brisu00e9e pastry, enshrining within its depths delicate tortellini, typically dressed in a white ragu00f9 or a velvety cream of Parmigiano and wild mushrooms, though variations exist embracing the classic Bolognese ragu00f9.
The genesis of its name directly evokes the myth of the tortellino, born in Castelfranco Emilia. Legend whispers of an innkeeper who, enthralled by the sublime beauty of a noblewoman (often envisioned as the goddess Venus herself) residing at his tavern, spied upon her through the keyhole of her chamber. Strikingly moved by the sheer perfection of her navel, he resolved to recreate its form using a ribbon of egg pasta. The Casket thus becomes a precious vessel, a veritable treasury that shields and exalts these miniature masterpieces of fresh pasta.
From a technical perspective, the Scrigno di Venere demands absolute mastery over diverse fundamental culinary arts: savory pastry craft for the outer vault, the sacred discipline of the sfoglia for the egg pasta, and the virtuoso preparation of meats for the filling. The challenge lies in harmonizing textures and cooking durations; the exterior must emerge crisp and flaky, whilst the interior must retain the essential moisture so that the tortellini do not dry during their passage through the oven. It is a dish born of festive skies and grand Sunday feasts, where theatrical presentation plays a sovereign role. The recipe epitomizes the elegance of bourgeois gastronomy, transfiguring traditional ingredients into a complex, refined work of culinary art.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESHLY KNEADED PASTA
Flour 00
Eggs
200 g
2
FOR THE CREATION'S HEART
Pork loin
Cured prosciutto
Mortadella of Bologna
Parmigiano Reggiano
Egg
Nutmeg
Salt
Pepper
Butter
50 g
50 g
50 g
60 g
1
To taste
To taste
To taste
To taste
FOR THE PASTA BRISÉE
Flour 00
Chilled butter
Egg
Salt
Iced water
250 g
125 g
1 egg
5 g
to taste
FOR THE SEASONING
Fresh porcini mushrooms
Fresh liquid cream
Parmigiano Reggiano
Garlic
Extra virgin olive oil
Salt
Pepper
200 g
150 ml
50 g
1 clove
to taste
to taste
to taste
CURATION
For the fresh pasta:
Pour the flour upon the wooden board, fashioning a well at its heart to receive the eggs. Knead with vigor by hand for some 10 minutes, until the dough yields into elastic grace. Cover with a cloth and let it rest for 30 minutes at room temperature. Roll the sheet exceeding thin with the rolling pin and carve out small squares of about 2 centimeters per side.For the filling:
Dice the pork loin and sear it in a pan with a dollop of butter for but a few minutes. Leave it to cool, then finely mince the meat together with the prosciutto crudo and the mortadella of Bologna. Transfer the blend to a bowl and unite it with Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Merge all things beautifully until a firm filling is composed. Place a small parcel of filling at the center of each pasta square, and shape the tortellini according to the ancient, traditional art around the little finger.For the condiment:
Begin by crafting the pastry dough: arrange the flour in a fountain, adding the cold butter in pieces, the salt, and the egg. Work the elements swiftly with your fingertips, introducing cold water if needed, until a smooth dough is born. Shroud it in film and let it repose in the refrigerator for 40 minutes. Next, cleanse the porcini mushrooms and slice them. In a pan, warm a thread of extra virgin olive oil with garlic, add the mushrooms, and let them sauté. Season with salt and pepper. Pour in the fresh cream and allow it to thicken gently over a low flame, finishing with the Parmigiano Reggiano.For assembly and baking:
Boil the tortellini in salted water for two minutes, drain, and toss them in the pan with the mushroom condiment. Take the pastry dough and divide it into two. Roll out the first portion to line a high, buttered mold, letting the borders drape over. Pour the dressed tortellini within. Roll out the second portion of dough to form the lid of this culinary casket. Seal the edges fast and brush the surface with an egg yolk. Bake in a static oven at 180°C for about 30 minutes, until the crust is gilded to perfection.
aspiration
Utilise fresh porcini mushrooms to evoke a more profound, lingering aroma.
Gently brush the shortcrust pastry with beaten egg yolk to bestow a lustrous, golden glaze.
Allow this baked treasure to rest for five minutes before removing it from its vessel, ensuring the delicate pastry remains pristine.