Recipe: spinach parmigiano reggiano tortelli

Share

14th Oct 2019

Marcello Farioli is a chef who has never forgotten the delicious comfort food of his hometown, Rubiera, in the north of Italy. The area’s traditional maccheroni (macaroni) is so good, he’s named his new restaurant in Woollahra after it; I Maccheroni.

Serving up traditional antipasti, fresh fish and hand-rolled pasta like tortelli, cappelletti reggiani and of course, maccheroni, Fariloli prides himself on creating authentic, unpretentious Italian food from local, seasonal produce. With a heartfelt love for his homeland’s food, as well as a successful career in Sydney’s top Italian restaurants (including Otto and Pendolino), there’s no question that the plates Fariloli is dishing up in his own ristorante are delizioso.

 

Spinach Parmigiano Reggiano Tortelli

Serves: 6 (makes 50 individual tortelli)

Click Here: cheap true religion jeans

Pasta dough

500g flour
4 eggs
3-4 egg yolks

Method

1. Combine all ingredients in a food processor and blitz until it starts to crumble together.
2. Roll dough mix into a ball and wrap in a tea towel, allow to rest in a dry cool place for one hour.

Spinach mix

250g Parmigiano Reggiano
750g frozen spinach
10g garlic
70ml milk
100g breadcrumbs
1 egg
Cottonseed oil
Salt (to taste)

Method

1. Finely chop the garlic and fry with a drizzle of cottonseed oil.
2. Add the frozen spinach to the pan and turn heat to low/medium. Cook the spinach until there is no water left. Add milk.
3. Once cooked down (no liquid remains), remove the pan from heat and add the breadcrumbs, parmesan and eggs. Allow mix to cool, then place into a food processor with Pamigiano Reggiano. Season with salt.

Tortelli

Method

1. Flatten the pasta dough with a rolling pin, then put through a pasta roller machine, taking it down by one notch each time (start on gear 4, then fold into gear 3, 2 and finally 1).
2. Place dough onto a flat surface. Use a round cutter to create circles of dough. Place a small quantity of spinach mix into a single dough circle and enclose by placing a second circle on top.
3. Brush the edges of the circles with water and squeeze out any remaining air as you close each tortelli.
4. Cook the tortelli in a big pot of boiling water (seasoned with 20g of salt per litre of water) for about 3 minutes, then strain the pasta gently and toss in bit of butter.
5. Plate and grate some Parmigiano on top to serve.