Tag: Tortellini

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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Recipe Tortellini skewers in pea cream – Italian Cuisine

Recipe Tortellini skewers in pea cream

  • 200 g boiled peas
  • 80 g flour
  • 20 pcs tortellini
  • 1 pc yolk
  • butter
  • salt
  • Parmigiano Reggiano DOP
  • extra virgin olive oil

For the recipe of the tortellini skewers in pea cream, mix the flour, 20 g of grated Parmesan cheese and 20 g of butter with your hands, until you get a grainy mixture; mix the yolk, a pinch of salt and 1 tablespoon of water. Spread the dough on a baking sheet lined with baking paper and bake it at 180 ° C for 10 minutes; chop it coarsely, obtaining crumbs.
Blend the peas with 100 g of hot water and 1 tablespoon of oil. Cook the tortellini in salted boiling water for 3-4 minutes, drain and brown them in a pan with a knob of butter for 1 minute per side. Skewer the tortellini on 4 sticks, obtaining as many skewers of 5 pieces each. Serve the skewers with the pea cream and the parmesan crumbs.

Tortellini in broth with legume flour, gluten-free – Italian Cuisine

Tortellini in broth with legume flour, gluten-free

Unmissable in the Christmas lunch, they are also delicious in this gluten free version, perfect for those who are celiac and not only

The classic Christmas first course becomes gluten free and conquers everyone, even those who are not celiac. "Secret" ingredient, the legume flour steamed: good and tasty, it allows you to obtain an elasticity similar to that of gluten-free flours, but completely gluten free. Not only that: legume flour is also suitable for those suffering from diabetes, for children, for athletes, for all those looking for a greater protein intake in their diet, but also for those who want a new taste.

How to use it? We asked for the tortellini in broth recipe a Monica Neri, which produces legume flour Legù. From her a piece of advice: "The dough involves the use, in addition to legume flour, of cooked gluten-free cereal flours: steam cooking gluten-free cereals and legumes, together with the use of hot water greater elasticity and help to naturally bind the dough without using licit, xanthan or other thickeners / agglomerants .

Tortellini in gluten-free broth: recipe with legume flour


For pasta

100 g of steamed yellow cornmeal
50 g of steamed white corn flour
150 g of LEGÙ BLEND (steamed legume flour)
150 g of hot water
Rice flour for sprinkling

For the stuffing

100 g of sausage
50 g of lean ground beef
50 g of pork
50 g of veal
50 g of PANURÈ LEGÙ (steamed legume breadcrumbs)
salt, pepper and nutmeg

For the broth

500 g of broth meat
1/2 onion
1/2 carrot
1/2 stalk of celery, halved
1 parmesan crust (optional)
2 level teaspoons of fine sea salt


For the broth: In a saucepan, collect the meat, the peeled and washed vegetables, a few bay leaves, peppercorns, salt and a liter of cold water. Bring to a boil and leave to cook over low heat for at least 2 hours. When cooked, strain the broth through a fine sieve.

For the pastry: on the pastry board, sift the flours forming the classic fountain. Make a hole in the center and slowly pour in the hot water; bring the flour to the center with your fingers, mixing it. Knead and form a ball that you will cover with cling film and let it rest for at least 2 hours.

For the stuffing: coarsely cut the meat and collect it in a bowl with the mince. Place the sausage cut into small pieces in a pan, brown and grease the meat; cook for about ten minutes. Add the cooked legume breadcrumbs, mix and let cool. Put everything in a blender and blend until you get a homogeneous mixture. Add the nutmeg, salt and pepper, blend again and set aside.

Prepare a few tortellini at a time, to work them quickly. Divide the dough into 6 parts, leave the remaining sheet covered to prevent it from drying out. Roll out the pastry with the help of a rolling pin or a pasta machine, sprinkle with rice flour, so it doesn't stick. With a wheel, preferably knurled, first cut the sheet of dough horizontally (lengthwise) into strips about 3 cm high, then cut vertically into strips about 3 cm wide, creating squares.

Place a little filling on each square, moisten the edge with a finger soaked in water, close in half, press around the edges with your fingers and pinch the shorter sides.

Cook the tortellini in boiling broth but on a very low flame, very gently, for one minute from when they come to the surface. Turn off the heat and let it rest for 2 minutes. Serve the tortellini hot to taste, sprinkling with grated parmesan.

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