Posts
Last year I made pasta with dried chanterelles and mused about a future recipe using dried Porcini. Today, I made Porcini Tortelloni. Tomorrow is the taste test.
All the Porcini I used in this recipe were foraged in Fife; some within walking distance of my house.
For the pasta:
Ingredients:
30g dried porcini
170g '00 grade' flour
2 eggs
Method:
Make pasta dough (see my previous post for details).
For the filling:
Mozzarella Pearls
Bresaola
Porcini Tortelloni:
Cut rounds from the freshly made pasta dough (I used a pint glass, as it's what I had to hand).
Wrap each mozzarella pearl in a small strip of Bresaola (just enough to cover once).
Place a Bresaola Pearl in the centre of each round.
Trace the edge of a round with water and fold into a semi-circular parcel.
Pull the edges together around your thumb to make a tortelloni shape. Check out this post by Emma Christensen for a step-by-step guide.
Repeat process for all other rounds and dust each tortelloni with flour.
To cook:
Boil in salted water for 5 minutes or until the tortelloni rise to the surface.
I hope they taste as good as they smell (wonderful)!
Update - they were delicious!! So much so, that I now keep a jar of pre-mixed Porcini pasta flour in my cupboard, so that I can whip up these rascals on a whim :D
Until next time, Good Foraging! :)
