

For pasta
For the stuffing with porcini mushrooms
For the pioppini mushroom filling
For the chanterelle mushroom filling
Clean the mushrooms carefully and remove any earth residues, sauté with a little butter, garlic, salt and the type of grass, degrease and deglaze to obtain a base. Reduce to sauce, set aside two slices of each mushroom that will go on each type of tortello.
Subsequently to each type of mushroom add ricotta, parmesan, breadcrumbs, grated culatello, salt and pepper, stuff and close with three different shapes based on the filling.
Finally cook in abundant salted water at 100 °.
Arrange the three types of tortello in a deep plate, according to its filling, add the same mushroom on top and the same herb. Finish the dish with a few drops of sauce.