The #ricettadellochef that put MasterChef's competitors to the test: the Tortelli with mortadella, white pizza and pistachios by the Roman star chef, to try these days that #iorestoacasa
The writer can testify that it is a real delight. But it was a cross for some of the competitors of the last edition of MasterChef. The tortello with mortadella, white pizza and pistachios by Marco Martini is the dish of remembrance 2.0, it is the "pizza and mortazza" of mid-morning snack of Roman schoolchildren, who wore the good dress, until it became an elegant dish. And starry.
IS one of Marco Martini's cult dishes, who became a chef after a past as a rugby player, who nevertheless re-emerges in his "locker room" attitude, which makes him consider his collaborators above all a team. Its dishes are apparently simple, they fish from the Roman tradition, ennobling it. The same tortelli, tasted several times, have grown with him, perhaps reaching perfection in recent times: the tortello is crunchy at the right point, the scent of the Roman white pizza invades the broth, the mortadella explodes in the mouth when the pasta bites. Completeness in one bite.
Difficult, for those who have never eaten it, to understand the simple complexity of this dish and faithfully reproduce the result in the dark, without a recipe. This was the thankless task of MasterChef's competitors. But, admits Marco Martini, it was even more ungrateful to taste some versions that were not very successful in front of the camera.
The recipe for Tortelli with mortadella, white pizza and pistachios
Ingredients for 4 people
For pasta
500 g of 00 flour
390 g egg yolk
a pinch of salt
300 g Mortadella di Prato Igp
Put the flour in a planetary mixer (with hook), add a pinch of salt and eggs a little at a time to create a homogeneous dough. Cover with plastic wrap and let stand 10 minutes before spreading.
Meanwhile, prepare the filling, cutting the mortadella into slices that are not too thick. Remove the mortadella from the black pepper berries and excess fat and cut it finely with a knife to create a homogeneous and not coarse filling (you can also use a meat grinder). Put everything in a disposable pastry bag and form the ravioli, after rolling out the thin dough and using round pastry rings.
For the white pizza broth
1 l water
250 g of Roman white pizza
5 g salt
roasting twine
cotton cloth with dense texture 40 × 40 cm
Heat the pizza in the oven for 10 minutes at 180 °, after cutting it into 5 × 5 cm squares, to make it crispy. Then wrap the pizza in a tightly knitted tea towel, tying everything with twine to dip it in the pot with salted water. Cook 25 minutes on medium heat to extract all the flavor from the pizza. Drain everything and filter to obtain the pizza broth, which should be served at the table separately in a jug.
Cook the tortelli in salted boiling water, drain them al dente and sauté them in a hot pan with a drizzle of oil, so as to form the golden crust. Place the ravioli on the bottom of the plate, add the whole salted pistachios (5 per portion) and serve with the separate bricco broth, to be poured directly on the table.
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