Persons are wait-listed for weeks to get a desk at Fabios, considered one of Vienna’s most trendy eating places. And now you may strive it at residence, tonight. Head chef Christoph Brunnhuber has shared with The Kitchen Fabios' recipe for home made Tortelli full of Tuscan roast pork & Taurasi purple onion.
What makes this recipe so particular is the home made pasta dough: contemporary pasta makes all of the distinction, all the time. We produce home made pasta at Fabio’s on daily basis, Pappardelle, Tagliatelle, Tortelli, Ravioli or Maltagliati, so naturally, we've got an Italian pasta machine, however you don’t want one. A curler docker, or perhaps a bottle of wine, will suffice. It's a enjoyable and rewarding expertise, and everybody can take part.
Pull up your sleeves and let’s go.
Do-it-yourself Tortelli Ripieni Alla Porchetta Toscana & Cipolla Rossa Al Taurasi (Do-it-yourself Tortelli Stuffed With Tuscan Roast Pork & Taurasi Crimson Onion )
Serves: 4
Cooking Time: 2 hours
Elements
For the pasta dough
- 150g flour
- 150g Durum semolina
- 12 egg yolks
- 2 tbsp olive oil
- salt
For the Tortelli filling
- 250g Porchetta, minced
- 250g Prosciutto, minced
- 250g buffalo ricotta
- 150g Parmesan
- 250g mascarpone
- salt
- pepper
- cayenne pepper
- Olive oil
For the Cipolla rossa (purple onions) al Taurasi (purple wine from Campania)
300g Tropea onions – alternatively purple onions
500ml Taurasi – alternatively Barolo
¼ cup of olive oil
Extras
- Butter
- Egg yolk
Methodology
For the pasta dough
- Knead all of the components right into a compact dough and go away to relaxation coated with a plastic wrap for half-hour.
For the filling
- Combine all components and season to style. Put aside.
Assemble the Tortelli
- Roll out the dough thinly with a pasta machine or with a curler docker. With the assistance of a knife, now reduce out small circles, roughly 6cm in diameter, and brush with a bit egg yolk.
- Place a teaspoon of the filling in the midst of every circle and form the Tortellinis, (search for a fast tutorial on Youtube, it’s simple and enjoyable!).
- Now reduce the Tropea onions (or purple onions) into superb strips and glaze them in a pan with the olive oil over low warmth. Regularly add purple wine and cut back it utterly.
- Set a big pot with salted water till boiling. Now prepare dinner for a few minutes. They're prepared once they float.
- Drain, saving some pasta water.
- Toss the Tortelli instantly with the butter and a few pasta water.
- Serve on high of the glazed purple wine onions.
Pair with a Taurasi DOCG Radici 2015, Mastroberardino from Campania, Italy. This wine is has a robust bouquet with notes of cherries and wild berries. It's beautiful and stylish on the palate.
Inspiration
It is a dish impressed by considered one of Christoph's latest journeys to the Italian countryside. He hopes that it'll get you rolling your individual pasta.
The chef and his crew are all the time searching for inspiration: they examine books, they comply with traits on social media, and so they additionally journey.
On one of many crew’s newest analysis journeys to la Toscana, the crew visited a trattoria that served a variation of this dish. Chef Brunnhuber determined to adapt it to Fabios by combining the Tortelli with Tropea onions from Calabria - including a barely acidic be aware - and in addition with a Taurasi purple wine from Campania, to enrich the Tortelli’s wealthy filling.
Post a Comment