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Tortelli with Burrata, Grana Padano and Aged Balsamic Vinegar
Tortelli with Burrata, Grana Padano and Aged Balsamic Vinegar
Italian
Main
45 mins
Pasta
Medium
Serves
4

This is one of my signature dishes at Sartoria. This dish incorporates the epitome of the Italian experience because it puts together ingredients from all the peninsula: ricotta from Sicily, burrata from Puglia, balsamic vinegar from Modena and Grana Padano from Emilia Romans, Lombardia, Piemonte, Trentino and Veneto. It's a dish that requires a lot of skills and handcraftmanship because this tortelli pasta is rolled and shaped on order so nothing is cooked in advance.

Recipe courtesy of
Ingredients

For the pasta:

  • 100gr “00” flour
  • 100gr semolina flour
  • 3 medium eggs

For the filling:

  • 300gr ricotta
  • 300gr burrata
  • 150gr grated grana Padano
  • Salt, pepper, nutmeg
  • 50gr butter
  • 70gr grana Padano
  • 200g rainbow chard
  • 6 leaves of sage
  • Nutmeg
  • Aged balsamic vinegar
  • Chard leaves
  • 50gr hazelnuts
Method
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Method

Pasta dough:

  1. In a bowl put 100gr “00” flour, 100gr semolina flour and 3 medium eggs and start mixing by hand. When it starts to come together, transfer on a table and continue to mix with the palm of the hand to get a smooth dough. Cover with cling film and place in the fridge for at least 2 hours.

Filling:

  1. Put 200gr burrata in a bowl and crush it with a fork until there is no more lumps. add 200gr ricotta. Mix well then add the grated grana Padano and adjust with salt, pepper and nutmeg. Put in piping bags.

Herbs:

  1. Remove the green part of the chard from the central stalk, place it in a bowl with iced water. Cut the stalk in sticks of 5cm in length and 1 in width.
  2. Bring to a boil a pot of water, add salt and cook the green leaves first for about 1 minute and quickly cool down in iced water. Then cook the sticks for about 2-3 minutes and cool down the same way.

Hazelnuts:

  1. Heat the oven at 170°C. Place the hazelnuts in a tray and roast them until they have a light brown colour. Transfer on a table to completely cool down then halve them with the help of a small knife.

Tortelli:

  1. Flatten the dough very thin with a pasta machine, cut in squares of 10cm and place in the middle of each square half a tablespoon of filling. Spray it with water and close the square to form a triangle and bring the two corners on the longest side together, pinching to make sure it sticks.

Service:

  1. Bring to a boil a pot of water, add rock salt. Cook the tortelli for about 1 minute (it depends of the thickness of the sheet).
  2. Meanwhile, in a pan put 50gr butter, the sage, a pinch of salt and a bit of fresh grated nutmeg, let it melt and pour couple of spoons of the cooking water of the tortelli.
  3. Drain them and put into the butter sauce, at the very last few seconds add the blanched chard leaves and sticks, add the grated grana Padano to get a creamy sauce.
  4. Place the tortelli in a serving dish, garnish with the chard leaves and finish with a sprinkling of grana Padano, roasted hazelnuts and drops of balsamic vinegar.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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