Tortelli with pesto on potato and saffron cream

Method

Potato cream

1. 1 Heat a pan with a drizzle of olive oil and soften a finely chopped medium-sized shallot over the gentlest heat until it turns translucent.
2. 2 Peel a medium to large potato and cut it into thin slices or small pieces, add it to the shallot, pour in vegetable stock until covered, add salt, pepper, a pinch of nutmeg and half a sachet of saffron. Let it simmer gently until the potatoes are cooked.
3. 3 Once the mixture is cooked, off the heat add a little whipping cream (I put in three tbsp, it is a matter of taste) and blend it with a stick blender, adding some Grana Padano and, if you like, some chopped parsley (I did not put it in today, but next time I will try adding it).
4. 4 Adjust the salt and pepper if needed.

Pesto

5. 5 For the pesto I go by eye, I do not have exact quantities. To use it as a filling I changed it a little to get a less runny consistency.
6. 6 I put in basil, pine nuts, garlic, a little oil, some Parmesan and blitzed it with the stick blender.
7. 7 Then I added the crescenza. I did not add salt, the Parmesan and the crescenza already give enough savouriness.