Potato tortelli on burrata cream, a truly tasty dish, perfect to serve for Sunday lunch, or to present to your guests, you will make a great impression 😋
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
POTATO TORTELLI ON BURRATA CREAM
- 14 oz semolina re-milled durum wheat
- 4 eggs (medium)
- to taste salt
- to taste water
- 1.1 lbs potatoes
- 1.8 oz grated Parmesan cheese
- to taste Salt and pepper
- to taste nutmeg
- 10.6 oz porcini mushrooms (Or other type of mushrooms)
- 1.1 lbs burrata
- to taste salt
Steps
For our recipe, we need to start by preparing the egg pasta. Generally, the recipe is one egg for every 100 g of flour, so if you need more pasta, adjust keeping this proportion in mind. Personally, I prefer using yellow eggs which give the pasta a brighter and more beautiful color. Place the flour in a fountain shape on a work surface, create a well in the center, pour in the eggs, add salt, and lightly beat with a fork. Then begin kneading, incorporating the flour at the center with the eggs trying not to let them escape from the perimeter. You should obtain a homogeneous and elastic dough. If necessary, add a bit of water. Once kneaded, wrap it with cling film and let it rest in the fridge for half an hour.
Now let’s move on to preparing the filling. In a pot, boil the potatoes, once ready peel them and pass them through the mixer to obtain a smooth puree without lumps. Add the grated Parmesan cheese, nutmeg, salt, and pepper.
While the potatoes cook, dedicate yourself to preparing the mushrooms. Clean them from the soil with a knife and a cloth, cut them into pieces, and cook them in a pan with garlic, oil, and salt.
In the meantime, put the burrata in a bowl and blend it with an immersion blender. If you deem it necessary, to make it creamier, add a bit of milk to the blender.
Roll out the puff pastry thinly, cut out 3-by-3-inch squares, place a bit of potato filling in the center of each square, and shape them into tortelli.
If you decide to cook the tortelli later, place them in the meantime on a sheet of baking paper, on which you have put a bit of semolina. When you’re ready, put the water for cooking on the fire, choosing a very large pot or, even better, a large non-stick pan, where the tortelli can swim around nicely (by large pan, I mean at least 14 inches in diameter). When the water boils, gently drop in the tortelli and cook them, considering that the cooking time will depend on the thickness at which you have rolled out the pasta. Drain them al dente and continue cooking directly in the pan with the mushroom sauce.
Plate as you wish, adding the burrata cream and mushrooms. Enjoy your meal 😋
