Italian
Scrigno Di Venere
by Bruno Barbieri Chef · 513K subscribers on YouTube
A legendary dish: a golden, gratinated brisée pastry filled with creamy tortellini in béchamel, scented with nutmeg.
- Cook
- 25 min
- Difficulty
- medium
Ingredients
4 items- Shortcrust PastryReady-made or homemade; enough to line a small mold
- TortelliniLeftover tortellini from a previous meal, used as filling
- Béchamel SauceTo bind the tortellini into a creamy sauce
- NutmegA pinch to season the béchamel
Method
- Take the brisée pastry and line a soufflé mold, greasing it first.
- In a pan, heat the leftover tortellini with a splash of water, then add béchamel and a pinch of nutmeg to create a creamy sauce.
- Fill the pastry shell with the creamy tortellini.
- Close the pastry, brush the surface to give it color (traditionally with egg wash), then bake at about 180°C for 20–25 minutes until golden and gratinated.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
