How many times do you happen to have no idea what to cook for dinner (or even for lunch)? Welcome to your pantry of ideas and culinary tips: here you can stock up ontasty, fast, vegan, appetizer , street food recipes , and so on! I wrote them for you, for all those times you have to answer the question. No, I'm not talking about "Will you marry me?" :-P. The question I am referring to is: what do I cook today ?
Tap from my recipe book below. You will find many simple dishes to prepare and tasty to savor.
You chose? Enjoy your meal! And don't forget to share the recipes with your friends. The people of "What do I cook today? "Is rather dense. ;)
Do you want to read more recipes? Visit the sections dedicated to typical Italian dishes divided by region, my gourmet video recipes , the basics of Italian and international cuisine (for when you want and time to dedicate yourself to haute cuisine), or sweet and savory leavened dough.
For lovers of creative cuisine , today I propose a mouth-watering gourmet first course; the potato and burrata tortelli served with a very tasty confit sauce, that is cooked in the oven. An elegant and refined dish, requires more steps and "sub-recipes" that I recommend to prepare in advance.
Baking cherry tomatoes in the oven gives the sauce a special character , a slight smoky note and a very concentrated flavor. The tomatoes are cut in half and seasoned with abundant fresh smells, a little garlic and olive oil and cooked in the oven at 160/170 ° C. After cooking, pass the confit tomatoes through the vegetables, in order to remove seeds, cuticles and obtain a smooth and velvety sauce.
The filling of tortelli is made from potatoes cooked in the oven with the peel. This method of cooking allows the potatoes to cook and at the same time to dry and, as for the tomatoes, it gives a particular flavor to the dish. The boiled potatoes are peeled, crushed with the mashed potatoes, left to cool and seasoned with oil, salt, pepper and chopped chives.
Let's go to the point and see how you prepare them by following the steps in the recipe.
Potato and burrata tortelli recipe
Doses for 6 people
For egg pasta
500 gr of 00 flour
100 grams of durum wheat flour
2 egg yolks
3 whole eggs
25 grams of olive oil
25 grams of water
For the stuffing
3 medium potatoes
200 gr of burrata put to drain in a colander for 2 hours
small bunch of chives
2 tablespoons of olive oil
salt and pepper
For the sauce
1 kilo and half of Vesuvian tomatoes or datterini
1 sprig of fresh oregano
1/2 bay leaf
1 tablespoon parmesan or grated Parmesan cheese
1 clove of garlic
6 large basil leaves
a pinch of sugar
salt, pepper, extra virgin olive oil
Method
For the dough, work by hand or with the help of the planetary mixer , the flour with the eggs,
the olive oil and the warm water, form the dough and leave it to rest in the refrigerator covered with film for 1 hour.
For the tomato sauce, wash and cut the tomatoes in half. Place them on a baking tray and season with salt, pepper, fresh oregano, chopped basil, a bay leaf, sugar and grated cheese. Mix everything together and bake at 160 degrees for 30 minutes. When cooked, grind the confit tomatoes with the vegetable mixture, gathering all the cooking juices well and keep the sauce aside.
For the filling of potato tortelli, proceed as follows: hole the potatoes in a couple of points with a fork, wrap them in tinfoil and bake them in the oven at 180 degrees for 35/40 minutes. Peel the potatoes, crush them with a fork and leave to cool. Season with a pinch of salt, ground pepper, a drizzle of extra virgin olive oil, a pinch of finely chopped chives and mix the stuffing.
Roll out the egg pasta and make discs 10 cm in diameter. Place in the center a teaspoon of mashed potatoes, a small piece of burrata and close it in half the moon, sealing the ends well with a fork. Gently fold around one finger and weld the two ends together forming a large tortello.
Cook the potato tortelli for 5 minutes in lightly salted boiling water. Drain and season with a drizzle of excellent extra virgin olive oil, a pinch of salt and a tablespoon of the pasta cooking water.
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