Chef Michele Broggi shares the recipe for the Italian dish with the Russian public. Outwardly, Italian tortelli are akin to our Russian dumplings, and their filling consists of vegetables, so vegetarians can also taste the dish.
It is necessary
- Pasta dough:
- - flour 400 g
- - water - 50 g
- - eggs 3 pcs.
- Filling:
- - olive oil 1 tbsp. l.
- - diced shallots 100 g
- - diced yellow pepper
- - finely chopped zucchini 250 g
- - fresh green basil 100 g
- - Buffalo Ricotta cheese 120 g
- - egg 1 pc.
- - grated parmesan cheese 10 g
- - nutmeg
- - salt pepper
- Tomato juice:
- - tomatoes 200 g
- - fine salt
- Conclusion:
- - water 4 liters
- - salt 30 g
- - olive oil
- - Parmesan cheese 10 g
- - diced tomatoes 50 g
- - chopped fresh basil
Instructions
Step 1
First, the filling is prepared, which should then cool well. Shallots, cut into small cubes, are folded into a frying pan, olive oil is added to it, covered with a lid and stewed until the onions are soft and sweet.
Step 2
Add yellow pepper to the stewed onions, salt everything and, stirring occasionally, continue to simmer until the pepper softens. Then remove the lid to allow the water to evaporate.
Step 3
Add zucchini to stewed onions and peppers and cook slightly undercooking. Season with salt and pepper. Put the cooked vegetables and basil in a blender, beat everything until smooth. Throw the finished puree on a sieve (preferably a cone-shaped one) to remove excess moisture. The mashed potatoes, ready to use, are put in the refrigerator overnight.
Step 4
Prepare the dough: pour flour on the table in a slide, make a funnel-deepening in the center. Add water and eggs, mix everything thoroughly. For at least an hour, the dough should be placed in the refrigerator.
Step 5
Prepare the sauce: rinse the tomatoes well, put in a blender, salt and beat until a homogeneous tomato paste is obtained. Rub the tomato paste through a fine sieve and set aside.
Step 6
Cooking tortelli: roll out the dough, fold in half and roll out again. Repeat the procedure 3-4 times until the dough turns into elastic. Cut the rolled dough into circles with a diameter of about 8 centimeters, and put the filling in the center. Fold in a crescent shape. Simply put, we make dumplings with vegetable filling.
Step 7
Conclusion: boil water, add salt, gently dip the tartelli into a saucepan. Tomato juice is poured into portioned plates, ready-made tortelli are laid into it and chopped tomatoes are added.
