The Stuffed triangles with radicchio, potatoes, and speck are a first course with a particular taste, and the walnut sauce dressing is exceptional! The preparation is quite easy and doesn’t take too much time; you make the dough and while it rests, you work on the filling and the dressing. Once you roll out the dough with the pasta machine, you can shape the triangles using suitable molds.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 2 eggs
- 1 1/2 tsps extra virgin olive oil
- 1/4 tsp fine salt
- 5 oz Treviso red radicchio IGP, late variety
- 1 3/4 oz speck
- 1 shallot
- 7 oz potatoes (boiled)
- 1/2 tsp fine salt
- 1 tbsp extra virgin olive oil
- 3 1/2 oz walnut kernels
- 1/3 oz pine nuts
- 1 oz bread crumbs
- 1/2 cup milk
- 1/2 clove garlic
- 4 sprigs marjoram (fresh)
- 1 tbsp Parmigiano Reggiano PDO
- 1 tsp extra virgin olive oil
- 1/4 tsp fine salt
- 1/4 tsp nutmeg
Tools
This recipe contains affiliate links (iconA) from Amazon.
- Food Scale
- Pastry Board
- Pasta Machine
- Frying Pan
- Mold
Steps
Prepare the dough by sifting the flour onto the pastry board. Make a well in the center and add the eggs, oil, and salt. Knead, form a ball, and let it rest, covered, for 30 minutes.
While the dough rests, prepare the filling. In a pan, sauté the finely sliced shallot over low heat with the oil. Add the washed and drained radicchio, cut into small pieces. Once wilted, add the speck chopped with a knife and mix. After 5 minutes, when there is no more liquid, turn off the heat and let cool. Place the mashed potatoes in a bowl and add the radicchio and speck. Combine and adjust salt to taste after checking the seasoning.
Remove the skin covering the walnuts by blanching them, making it easy to peel off. Otherwise, if you don’t mind the slight bitterness it adds to the recipe, leave them as is, like I did. In a blender cup, place the bread crumb that was previously soaked in milk, the pine nuts, marjoram, half a garlic clove with the core removed, the walnuts, salt, and nutmeg. Blend everything. Pour the obtained sauce into a bowl and add extra virgin olive oil and grated Parmigiano.
Take the dough and roll it out with the pasta machine into strips to place on the floured mold. Put a small amount of filling in each cavity and cover with another strip. Gently roll the rolling pin over the mold, flip onto the pastry board, and trim with a cutter to remove excess dough. Place a pot of water on the stove, and once it boils, salt it and add the triangles. After about 5 minutes of boiling, drain and dress.
