#Recipe: Dandelion Tortelloni filled with Trentingrana Fonduta

Tortelloni filled with dandelion fonduta in clear tomato broth with spelt tempura dandelion hearts

An elegant composition combining the gently bitter notes of dandelion, the creamy richness of Trentingrana fonduta, and a clear, aromatic tomato broth. Crisp spelt tempura dandelion hearts provide contrast and texture—precise, balanced, and deeply rooted in the culinary tradition of the Nonsberg.

Ingredients (serves 4)

Pasta

• 50 g fresh dandelion greens
• 200 g durum wheat semolina (Meraner Mühle)
• 200 g type “00” wheat flour (Meraner Mühle)
• 240 g egg yolks (approx. 12 eggs)

Fonduta filling

• 200 g Trentingrana, finely grated
• 100 ml whole milk
• 50 g egg yolks
• 15 g butter
• Salt, nutmeg

Tomato broth

• 300 g canned peeled tomatoes
• 300 ml water
• 1 small onion
• Fresh basil
• 10 g extra virgin olive oil
• Salt

Spelt tempura dandelion hearts

• 120 g dandelion hearts
• 100 g spelt flour
• 15 g starch (cornstarch)
• 5 g baking powder
• 200 ml very cold sparkling water
• Salt
• Peanut oil for frying

Preparation

Pasta
Wash the dandelion and blend to a fine purée. Knead with the flours and egg yolks until smooth. Wrap in cling film and rest in the refrigerator for 1 hour.

Trentingrana fonduta filling
Heat the milk and butter, add the Trentingrana and melt gently while stirring. Incorporate the egg yolks. Thicken the fonduta over low heat (max. 75–80 °C), stirring constantly. Season with salt and nutmeg, blend until smooth, pass through a fine sieve and chill. The fonduta should be creamy, not curdled.

Tortelloni
Roll the pasta thin (approx. 2 mm), cut out rounds (Ø 6–8 cm), fill and shape carefully. Cook in boiling salted water until the tortelloni rise to the surface.

Tomato broth
Sweat the onion in olive oil until translucent, add the tomatoes. Add water and basil and infuse gently for 30 minutes. Strain to obtain a clear broth and season lightly.

Spelt tempura
Mix the dry ingredients, then briefly whisk in the ice-cold sparkling water. Dip the dandelion hearts and fry at 170 °C until golden.

Plating
Pour the tomato broth into the plate, arrange the tortelloni and finish with the tempura dandelion hearts. Garnish subtly with dandelion pesto, dried tomato skins and shaved Trentingrana.