Burnt wheat flour tortelli with peas

Since I’m on the topic of burnt wheat, tortelli couldn’t be missing, another passion of mine

The filling, always different, offers a surprise every time

In this recipe, I added a bit of Puglia, a bit of Tuscany… For the seasoning, I chose the vegetable line. I had freshly picked peas from the garden, so between potatoes, peas, and fresh rosemary, I gave the dish an authentic aroma and taste, completed with a handful of Tuscan pecorino.

Having an almost wild garden, as I often write, allows me to preserve fresh aromas and flavors full of fragrance and color.

I believe I’ve never been without a garden. I couldn’t do without it… It gives me zero-mile vegetables and relaxation

And it allows me to enrich my kitchen every day, and with the transformation and preservation of the harvested vegetables, also an economic saving, not to mention completely genuine food!

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

10.5 oz burnt wheat flour
2 eggs
1.1 peas (Fresh or frozen)
1 cup soffritto mix
3 potatoes
1 sprig rosemary (Fresh is better)
1 cup Grana Padano, grated
to taste salt
to taste olive oil
to taste edible flowers (For decoration)

Tools

For this main course you will need: A mixing bowl, a pastry board, a pasta machine or rolling pin, cookie cutter, pot for cooking potatoes, potato masher, pot and plates for cooking and serving.

I recommend checking out the tools I use by clicking Here

Steps

I started from afar; I picked the peas in the garden… shelled them, and cooked them, and then…

As mentioned above, I started from afar by picking peas in the garden, shelled them, and… Before starting to shell the peas, I washed the potatoes and set them to boil with the skin, so they would be ready after the pea operation!
At this point, cook the peas after sautéing the soffritto vegetables, add a little water, salt, and start cooking for about thirty minutes. If needed, add more liquid to prevent them from becoming too dry.
Meanwhile, the potatoes are ready, peel them and pass them through a potato masher, (I prefer to do this when they are still hot, as it is easier). Combine the cheese, ground black pepper, a good pinch of finely chopped rosemary, salt, and mix well, cover, and set aside until needed.
Now knead the flour with the eggs until you get a firm dough that you can pass through the pasta machine, or roll it out with a rolling pin into thin sheets.
And cut out discs of 2.5 inches in diameter. Fill with a ball of potato and close the four edges to get the four wings.
Once finished, place them on parchment paper or in the freezer… Burnt wheat flour doesn’t absorb much and you risk them becoming too soft
Boil the pot of water for cooking the tortelli and salt it, bring to a boil and cook… Meanwhile, blend half of the peas to get a creamy sauce, keep it warm… Drain the tortelli and add to the remaining peas, mix gently and…
Arrange the pea sauce on the plates, add the tortelli, decorate as you like with edible flowers and serve
If you have leftover burnt wheat dough, don’t worry; cut it into diamonds and fry until crispy, you can also bake at 392 degrees… A good prosecco, and you’ll delight in a delicious aperitif