Homemade Wild Boar Tortelli: 14 Oz (4 portions)
Truffle Cheese 10,3 Oz
Cream, 17 fl Oz
Parmiggiano Reggiano
Sardinian Myrtle Liqueur


Cook the Tortelli into boiling salted water. In the meantime, prepare the truffle cheese’s fondue (Norcia’s truffles for example, are among the most renowned, same as related derived products like cheese and oil of the same area): cut the cheese in small pieces and melt them in a pan together with the cream, until these are well blended together (low fire).
Fresh pasta Tortelli will be ready in about 3-4 minutes, at this point you will strain them al dente, and mix gently with the fondue. 
Dress with some reduced Sardinian Myrtle liqueur, and with a sprinkle of grated Parmiggiano Reggiano. For the decoration, use a sprig of myrtle or of red currants. 

Thanks to: Emanuele Murgia