This book celebrates the delicious simplicity of many popular classice, passed down over the generations, as well as introducing innovative recipes with a contemporary twist. All over a trip around Italy without ever leaving home.
Servings: 4
Preparation time: 1 hour plus resting of dough
Total cooking time: 30 minutes
PASTA:
2 cups (250g/8 oz) plain flour
3 eggs
1 tablespoon olive oil
Filling
20g (3/4 oz) butter
90g (3 oz) chicken breast fillet, cubed
2 slices pancetta, chopped
1/2 cup (7g/1 3/4 oz) freshly grated Parmesan
1/2 teaspoon nutmeg
1 egg, lightly beaten
TOMATO SAUCE:
1/3 cup (80 ml/2 3/4 oz) olive oil
1 1/2 kg (3 lb) very ripe tomatoes, peeled and chopped
1/4 cup (7g/1/4 oz) chopped fresh oregano
1/2 cup (50g/1 3/4 oz) freshly grated Parmesan
100g (3 1/2 oz) bocconcini, thinly sliced, for serving
To make the pasta, sift the flour and a pinch of salt into a bowl and make a well in the centre. In a jug, whisk together the eggs, oil and 1 tablespoon of water. Add the egg mixture gradually to the flour, mixing to a firm dough. Gather together into a ball, adding a little extra water if necessary.
Knead on a lightly floured surface for 5 minutes or until the dough is smooth and elastic. Put into a lightly oiled bowl, cover with plastic wrap and set aside for 30 minutes.
To make the filling, heat the butter in a frying pan, add the chicken cubes and cook, stirring until golden brown. Drain and allow to cool slightly. Process the chicken and pancetta in a food processor or mincer until finely chopped. Transfer to a bowl and add the Parmesan, nutmeg, egg, and salt and pepper, to taste. Set aside.
Roll out dough very thinly on a lightly floured surface. Using a floured cutter, cut into 5 cm (2 inch) rounds and spoon ½ teaspoon of filling into the centre of each. Brush the edges with a little water. Fold in half to form semicircles, pressing the edges together. Wrap each around your finger to form a ring and then press the ends of the dough together firmly.
To make the tomato sauce, put the oil, tomato and oregano in a frying pan and cook over high heat for 10 minutes. Stir the Parmesan through and set aside.
Cook the tortellini in two batches in a large pan of rapidly boiling water for about 10 minutes each batch or until al dente. Drain and return to the pan. Reheat the tomato sauce, add to the tortellini and toss to combine. Divide the tortellini among individual bowls, top with bocconcini, and allow the cheese to melt a little before serving.
