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Introduction to Tortellini cheese and Parma ham

Cheese and parma ham tortellini

FAT:  36.2G (11.5G SATURATED)
FIBRE:  3.2G
SALT:  2.1G

125g mozzarella, drained and chopped
50g finely grated Pecorino, plus extra shavings to serve
80g Parma ham, roughly torn
50g sun-blush tomatoes, finely chopped
½ tsp chilli flakes
Handful of fresh basil leaves, chopped, plus extra to serve
500g fresh pasta sheets
Semolina flour for dusting
Extra-virgin olive oil for drizzling

Mix together the mozzarella, the 50g Pecorino, ham, tomatoes, chilli and basil in a bowl, then set aside.
Once the pasta has been rolled out, lay it on the work surface (sprinkled with semolina flour to prevent sticking), and cut into 8cm discs with an unfluted cutter. Put 1 tsp of the filling in the centre of each disc and lightly wet the pasta edges with a little water to help them stick. Fold the pasta over the filling to make a semicircle, being sure not to trap a lot of air.
Dab one end of the semicircle with a little water and wrap it around your little finger, gently pressing the ends together to stick. Remove from your finger and place on a tray sprinkled with semolina. Repeat for the rest of the pasta. Leave for 5-10 minutes until rubbery to the touch.
Cook the tortellini in a large pan of simmering salted water for 2-3 minutes until al dente – don’t boil vigorously or the pasta may break. Drain, toss lightly with olive oil, then divide among bowls. Serve with freshly ground black pepper, basil leaves and shavings of Pecorino.

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