Recipe by Vito Mollica: Tortelli filled with Valdarno white chicken “alla cacciatora” with parsley sponge and baked tomato compote.
For the fresh pasta
- 250 g 00 flour
- 225 g of egg yolks
Procedure
Knead, let the dough rest and then roll it out by making tortelli using the classic recipe.
For the tortello filling
- Chicken
- Onions and herbs
- Salt, pepper, Parmigiano cheese
- Tomatoes, porcini mushrooms, taggiasche olives
Procedure
Make a chicken stew with a base of onions and herbs; when well cooked drain from fat and debone, removing skin. Blend everything in a cutter. Season with salt, pepper, Parmigiano and the chicken cooking juices. Once blended, add a fine concassé of tomato and sauteed porcini and Taggiasca olives.
For the chicken stock
- Celery, carrots
- White wine
- A head of garlic
- Butter to taste
Procedure
Toast the chicken bones in the oven, and in the meantime sauté some onions with celery and carrots; deglaze with white wine, add the whole garlic, herbs and bones well roasted in the oven. Cover with water and boil for 40 to 50 minutes. Strain first through coarse mesh then through fine mesh, return to heat and reduce to the consistency of a sauce, whisk in butter and let cool.
For the parsley sponge
- 100g parsley leaves
- 150ml water
- 60g melted butter
- 100g “00” flour
- 3 whole eggs
- 5g baking powder
Procedure
Put everything in the bimby and run on max until blended. Transfer to siphon, add 2 charges and let stand in refrigerator for 30 minutes. Fill paper cups perforated in the bottom about halfway and microwave at maximum power for 1 minute 20 seconds. Leave them upside down on a wire rack and, when cool, peel the sponges off the glass, placing them to dry in the pass and then crumbling them with your hands.
For the baked tomato compote
- 100 g peeled tomatoes
- 5 g sugar
- 1 clove of garlic
Procedure
Drain the tomatoes from their water, cut them into brunoise and spread out on a baking sheet. Season with garlic, basil, salt, sugar, and pepper.
Bake at 180°C for about 20 to 25 minutes. Remove the garlic clove and blend everything until smooth.
Dish composition
Arrange on the bottom of the plate a carpaccio of porcini mushrooms, four spikes of tomato compote and lay 5 tortelli with the tip upward. Top with the crispy parsley sponge.
