- ?For the dough:
- 200g “00” flour
- 200g Semolina flour
- 3-4 Medium eggs
- For the filling:
- 300g Ricotta
- 300g Burrata
- 50g Grana Padano
- 1 shallot
- For the sauce:
- 100ml Chicken stock
- 100g Butter
- 50g Grana Padano
- 200g Baby rainbow chard
- Aged balsamic vinegar
Italian food is a firm favourite with everyone in Ireland, but we could definitely use an injection of food inspiration.
And inspiration doesn't come much better than this.
For those of you who missed The House of Peroni’s recent Italian Feast with Francesco Mazzei in Dublin, here is a recipe to recreate one of his dishes at home.
Be prepared to feel like a maestro in the kitchen after you create this stunning dish.
In a bowl, mix together all the flour and eggs. When your mixture starts to come together, transfer it onto a table and continue to mix and knead it with the palm of your hand until you have a smooth dough. Cover with cling film and refrigerate for at least two hours.
For the filling, put the burrata in a bowl and crush it with a fork until there are no lumps and add the ricotta. Mix well, add the grated Grana Padano and season with salt and nutmeg. Add in chopped shallots that have been fried in butter.
Flatten the egg dough very thinly, ideally with a pasta machine. Cut the dough into squares of 10cm. In the middle of each square, place half a tablespoon of filling.
Close the square to form a triangle and bring the two corners on the longest side together, pinching to make sure it sticks.
In a warm pan, add the butter, a pinch of salt and a bit of fresh grated nutmeg, let it melt and pour in the stock.
Meanwhile, cook the tortelli in salted boiling water for about one minute (it depends on the thickness of the sheet). In those last few seconds, add the baby chard leaves, drain and place the tortelli in the butter and add the grated Grana Padano to get a creamy sauce.
Place the tortelli in a serving dish, garnish with the chard leaves and finish with a sprinkling of Grana Padano and drops of balsamic vinegar.