Ricetta di Ilario Vinciguerra: Tortelli alla siciliana
Ingredients for 4 people
For the egg pasta
500 g Type 00 flour
15 egg yolks
Extra virgin olive oil
For the filling and sauce
2 large eggplants
2 baby eggplants
5 mint leaves
450 g of Grana Padano cheese
300 g pork ribs
200 g beef muscle
2 kg San Marzano peeled tomatoes
1 carrot
2 celery stalks
1 large blonde onion
500 ml red wine
2 bay leaves
Basil
Salt and pepper
Frying oil
Extra virgin olive oil
250 g of milk
Method
In a large pot, brown the meat in large pieces. Add carrots, celery, and onion, also cut into large pieces, and brown again. Sprinkle with red wine and let it evaporate over high heat. Add the peeled tomatoes and bay leaves, and let it simmer over low heat for at least 10 hours.
Grill the whole eggplants, let them cool, and remove the skin and most of the internal seeds. In a pan with a little oil, dry the obtained eggplant puree, flavoring it with basil and mint. Let it cool and add about 150g of grated Grana Padano, salt, pepper, and oil.
Make the classic egg pasta dough and let it rest in the refrigerator for at least 30 minutes. Cut 300g of Grana Padano into small pieces and melt it with milk until you get a thick and smooth cream.
Roll out the thin pasta and cut discs of about 6 cm in diameter. Fill the discs with the eggplant puree and close the pasta into tortellini shapes. Strain the ragù through a sieve to obtain a smooth sauce and keep it warm.
Using a slicer, cut the baby eggplants into thin slices with the classic eggplant shape. Coat them with flour and fry them in plenty of various seed oil.
Cook the tortelli in plenty of salted water.
Plating
On a plate, arrange the ragù sauce, add drops of Grana Padano sauce, place the tortelli, and decorate with eggplant chips and fresh basil.
