Buffalo Tortello with Smoked Buffalo Provola, Parsley Oil, Tomato Oil and Lemon

Method

1. For the pasta: mix 100 g of flour and 1 egg to form a dough; roll it out thinly with a rolling pin.
2. For the filling: braise chopped buffalo meat with leek and white wine until very tender, then blend until smooth.
3. Cut the rolled pasta into squares; place a dollop of filling on each square.
4. Close the tortello by folding the pasta over the filling and pressing the edges, then use a ring cutter to shape and seal. For a culurgiones-inspired look, overlap the edges.
5. Cook the tortelli in salted boiling water for about 4 minutes.
6. In a pan, melt a knob of butter; add a splash of pasta cooking water and the drained tortelli. Swirl to coat and create a light sauce; keep the heat moderate and do not let the butter brown.
7. For the smoked provola cream: blend smoked buffalo provola with a little milk until smooth; pass through a fine sieve to obtain a silky cream.
8. For the parsley oil: blend parsley, thyme, and marjoram with olive oil; strain if desired.
9. For the tomato oil: place canned San Marzano tomatoes in a container with olive oil, microwave for 10 minutes, then blend and strain to obtain a bright orange oil with tomato flavour.
10. To plate: spoon the provola cream on the base of the dish, arrange the glazed tortelli on top, drizzle with parsley oil and tomato oil, garnish with fresh mint (mentuccia), thyme, and a grating of lemon zest.