Recipe by Marco Visciola: Tortelli stuffed with Ligurian pesto
Ingredients for 4
For the egg pasta sheets
- 500 g plain flour
- 250 ml egg yolk
- 50 ml water
- 17 ml extra-virgin olive oil
- 17 g fine salt
For the pesto
- 100 g basil leaves, washed and dried
- 100 ml extra-virgin olive oil
- 70 g Parmigiano Reggiano
- 40 g pine nuts
- 30 g Pecorino Fiore Sardo cheese
- 3 g salt
- 3 g garlic
For the creamy potatoes
- 700 g potatoes
- 150 ml milk
- 100 g butter
- salt to taste
For the green beans
- 50 g green beans
Procedure
For the egg pasta sheets
In the bowl of a stand mixer fitted with a dough hook, knead the ingredients until the dough is smooth. Cover with plastic wrap and let rest in the refrigerator.
For the pesto
In a mortar, crush the garlic and pine nuts, then add the basil leaves and salt. Once blended, add the cheeses and oil.
For the tortelli
Roll out a piece of dough with a pasta machine.
Obtain a thin pasta sheet, cut into circles with a pasta cutter and place the pesto in the center of each disc.
Close the two ends in a half-moon shape and form into a tortello.
For the creamy potatoes
Wash the potatoes and cook them with their skins on in salted water.
When cooked, peel them and blend them with hot milk and butter until the cream is smooth and fluid, adding salt to taste.
For the green beans
Cut the green beans very thinly and marinate them with oil and salt.
Dish composition
Cook the tortelli for two minutes in boiling salted water. Sauté them in a pan with oil and their cooking water. Place the potato cream in the center of the plate and arrange the tortelli on top in a circle. Finish with the green beans.
