Difficulty: Difficult - for experienced cooks
Dietary guidance: v
1 pack fresh pasta sheets
3 celery stalks
5g whole peppercorns
salt and pepper
sprig of thyme
Finely grate the Caciotta using a Microplane or box grater into a bowl, season with a little freshly ground pepper and a small pinch of nutmeg if you wish. You should be able to clump the mixture together.
Lightly wet the pasta sheets so that they will later stick. Cut the pasta sheets in 4cm squares and fill each square with a small amount of Caciotta â€“ about a pea sized ball. Fold over into a triangle, squeezing out all the air around the filling. Pinch the two side corners and join together (to make a little hat). Leave in the fridge.
Roughly chop the vegetables and add to 2litres of cold water. You can add a small amount of salt at this stage if you wish. Bring to the boil then reduce the heat to low and simmer gently for one hour. Strain so you are just left with the liquid and reduce further for 10-15 minutes. Taste and add seasoning if required, or continue reducing if you want to intensify the flavour.
Cook the pasta for 2 minutes, strain and then add to the broth for a final minute. Place the tortellini on your serving plate and ladle over some broth. Sprinkle with a few thyme leaves and finish by grating some bergamot on top with a very fine grater.