Tag: Tortellini

Recipe Tortellini skewers in pea cream – Italian Cuisine

Ingredients

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

Duration: 25 min

Level: Easy

Doses: 4 people

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

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

Ingredients

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
laurel
peppercorns

Method

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.

Tortellini recipe in chestnut broth, porcini mushrooms and glasswort – Italian Cuisine

Ingredients FOR THE PASTA

500 g flour 00
4 eggs
4 yolks
salt
extra virgin olive oil

Ingredients FOR THE FILLING

2 guinea fowl legs, skinned and boned
offal of 1 guinea fowl
white onion
garlic
laurel
White wine
Marsala
restricted meat broth
Grana Padano Dop
extra virgin olive oil
butter
salt
pepper

Ingredients FOR THE BROTH

200 g porcini mushrooms
120 g glasswort
100 g dried chestnuts (lightly toasted in a pan)
6 chanterelles
6 pegs
1 leek (only the green part)
garlic
butter
salt
extra virgin olive oil

Duration: 2 h

Level: For experts

Doses: 6 people

FOR PASTA
Pour the flour on the pastry board forming a fountain, in the center place the eggs and yolks; mix with a pinch of salt and 1 tablespoon of oil until you get a smooth consistency. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.

FOR THE STUFFING
Cut into small pieces the guinea fowl pulp, brown it in a low and wide pan with a knob of butter, 1 clove of garlic with the peel, salt and pepper for about 5 minutes. Then add the 1/2 chopped onion, 1 bay leaf, a splash of wine and cook over low heat, until it starts to caramelize; then add 2 tablespoons of broth and continue cooking for about 10 minutes, until the meat becomes similar to that of braised meat. Season with salt and pepper.
Clean offal, cut into cubes and brown them in the same pan as the pulp with a drizzle of oil, blend with a little Marsala, add salt and pepper and cook for another 5-6 minutes.
Blend offal with pulp, obtaining a soft and not dry mixture; add 2 tablespoons of parmesan.

FOR THE TORTELLINI
Pull the dough into a thin sheet (1 mm), cut out squares of about 3 cm; place a small knob of filling in the center and close the square of pasta in the shape of a tortellino (prepare a few at a time, otherwise the pasta will dry out): fold the square with the filling in half, joining the opposite corners to form a triangle; seal the sides and form a ring by joining the other two ends together at the base and, finally, slightly fold out the tip of the "cappelletto".

FOR THE SOUP
Cleanse porcini and other mushrooms. Cut the porcini mushrooms into chunks and set the scraps aside.
Collect in a saucepan 3 liters of cold water, the cuttings of the porcini, the other mushrooms, the chestnuts and the leek. Bring to a simmer, then lower the heat and cook for 1 hour, adding a little salt at the end. Filter the broth and let it cool. Keep the chestnuts and use them, crushed, to enrich a meat sauce or the filling of tortellini.
Jump the pieces of porcini mushrooms in a pan with 1 clove of garlic, a knob of butter, oil and salt for 2-3 minutes. Add the glasswort and cook everything for 1 minute more.

TO COMPLETE
Bring boil the broth and cook the tortellini for 3-4 minutes. Spread the broth and tortellini on the plates and complete with the porcini mushrooms, the glasswort and a drizzle of oil.