
California Fish Market Restaurant
Tortellini stuffed with porcini mushrooms , Balsamic Vinegar of Modena PGI reduction and parmigiano Reggiano.
Ingredients:
For the dough
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180 g wheat flour type 00
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2 chicken eggs
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Extra virgin olive oil
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For the filling
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250 ml vegetable broth
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200 g porcini mushrooms
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1 shallot
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1 tablespoon extra-virgin olive oil
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Salt
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4 sprigs of parsley
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300 g cow's ricotta cheese
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20 g Parmigiano Reggiano PDO
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Freshly ground black pepper
For the reduction
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5cl of Balsamic Vinegar of Modena PGI
Procedure:
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Mix the ingredients together and create the dough for the tortellini.
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Heat the broth.
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Clean the mushrooms by removing the earthy part of the stem with the rootlets, rinse
them briefly under fresh running water and slice them.
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Put the oil, chopped shallot in a frying pan and let it just brown on a high flame. Add a
couple of tablespoons of broth, a pinch of salt, lower the heat and cook for 4-5
minutes.
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Raise the heat, add the mushrooms, cook them a couple of minutes over high heat,
season with salt and cook for 15 minutes, covered, over medium heat. Add vegetable
broth if the cooking juices become too dry.
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Let the mushrooms cool and pass them through a blender to chop them neither too
fine nor coarse.
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In a bowl mix the mushrooms, ricotta, Parmesan, chopped parsley and a grinding of
pepper until combined.
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Divide the dough into 4 equal parts. Take the first part and roll it out into a thin sheet
with a pasta machine. Using a smooth-bladed knife, cut out squares 4-5 centimeters
on a side and distribute a teaspoon of filling in the center of each.
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Close in a tortellini shape.
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Cook the tortelli in plenty of salted water and, when they rise to the surface, drain and
set aside.
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Pour the balsamic in a small saucepan, let it reduce for a couple of minutes and add
the tortellini. Let them mix well with the balsamic vinegar reduction and serve the dish.
