Tag: Tortellini

Tortellini with aubergine and sausage filling – Italian cuisine reinvented by Gordon Ramsay

Tortellini with aubergine and sausage filling

Tradition and innovation blend perfectly in this very tasty recipe. The butter and sage sauce is a classic, the filling is original.

Here is a truly delicious first course. Not very quick in preparation, because you have to spend a lot of time to properly roll out the pastry. The basis of yours tortellino It will be smooth and lightalmost impalpable, to accommodate its filling sausage and aubergine. It is best not to underestimate, however, the presence of parmesan and its beneficial qualities for your body and for the efficiency of the immune system. For the latter, to guarantee, the wealth of vitamin B And mineral salts such as iron and zinc.

Bruno Barbieri and his tips for making tortellini at home – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The legendary chef Bruno Barbieri came to our editorial kitchen and prepared tortellini with the Director, Maddalena Fossati Dondero. The complete recipe service is on the number of December 2023on newsstands from November 21st.

As well as on our Instagram channel (to follow to always be updated), below you will find the video and its precious extra advice:

  1. There puff pastry must not be dry, it must tend to be soft. So, when making tortellini, if it’s raining outside, if it’s humid it’s much better
  2. If you want create humidity in the kitchenjust put a pot of water to boil
  3. Must make the dough squares all the same, then you put the filling in the center, take a flap from one side and a flap from the other, join them together, press them together with your fingers and roll them up. Watch the video!

Bars of pepper brisée with tortellini and Castelmagno with truffles – Italian Cuisine

Bars of pepper brisée with tortellini and Castelmagno with truffles

1) Work flour with 225 g of butter into small pieces, a pinch of salt and a generous grinding of pepper. When you have obtained a crumbly mixture, add the eggs and the yolk lightly beaten with 2 tablespoons of ice water and knead the mixture until it is smooth and homogeneous. Formed a ball, flatten it a bit', wrap it up with cling film and let it rest in the refrigerator for 1 hour.

2) Butter And floured internally 6 pentagonal (or circular) pastry rings of about 8 cm in diameter and 5 in height. Roll out the dough with a rolling pin on a floured surface. With pastry rings carved 6 pentagons and leave them on the bottom of the molds. Therefore obtained 6 strips of 26×5 cm and lined the inside of the pastry rings by sealing the dough at the joints; then transferred to the fridge.

3) Prepare the béchamel as indicated in the recipe on p. 87. Grate castelmagno and melt it in a saucepan with 25 g of butter and milk over low heat. Boil tortellini in salted boiling water, drain them al dente e season them with castelmagno fondue, bechamel, a little thyme and half the truffle, finely grated. Fill pasta shells with tortellini, distributed the remaining butter into flakes on the surface and bake at 190 ° for 25 minutes. Fashion shows delicately the pastry rings and complete with the remaining truffle in strips.


Posted on 12/27/2021


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