Gourmet
Chianti Classico will be best enjoyed with antipasti, full-flavoured first courses, red meats, and medium-aged cheeses.
Recipe of our Chef Luca Lodovici.
TORTELLONI WITH MEDIUM-AGED PECORINO CHEESE
for 4-6 persons
Ingredients for the pasta
250 gr flour
100 gr di semolina
4 whole eggs
2 tbsps extravirgin olive oil
Ingredients for the filling
250 gr potatoes
150 gr Pecorino Toscano cheese
1 egg yolk
thyme, salt, pepper
Ingredients for the sauce
50 gr butter
40 gr grated Pecorino
2 tbsp extravirgin olive oil
100 gr Pachino tomatoes, sliced
1 dl vegetable broth
Making the filling
Cook the potatoes with skins, then peel.
Bake them about 10 minutes at 180° to remove moisture.
Mash with a fork, but not too fine, add pecorino cut into small chunks, egg yolk, and thyme, salt, and pepper to taste.
Form into a smooth mixture for the filling.
Making the pasta
Mix the flour with the semolina, eggs, and oil into a smooth dough.
Roll out the dough very thin, cut into squares about 8cm on the side, spoon in filling and form tortelloni.
Final steps
Cook the tortelloni in plenty of salted water for about 4 minutes. In a saucepan, put in the vegebtable broth and butter, reduce, then add the tortelloni and pecorino, and at the end, the slices of Pachino tomatoes and thyme.
Arrange on serving platter and bring to table.
