Chicken stock:
Put all the ingredients in a deep pot and cover with cold water. Place on a high heat until it starts to boil, then let it simmer for about 2 hours, removing the impurity forming on top. Filter.
Pasta dough:
In a bowl put 100g “00” flour, 100g semolina flour and 3 medium eggs and start mixing by hand. When it starts to come together, transfer on to a table and continue to mix with the palm of the hand to get a smooth dough. Cover with cling film and place in the fridge for at least 2 hours.
Filling:
Put 200g burrata in a bowl and crush it with a fork until there are no more lumps. Add 200g ricotta and 30g nduja. Mix well, add 30g grated Grana Padano and adjust with salt. Put in piping bags.
Herbs:
Remove the green part of the chard from the central stalk, place it in a bowl with iced water. Cut the stalk in sticks of 5cm in length and 1cm in width.
Bring to a boil a pot of water, add salt and cook the green leaves first for about 1 minute and quickly cool down in iced water. Then cook the sticks for about 2-3 minutes and cool down the same way.
Hazelnuts:
Heat the oven at 170°C. Place the hazelnuts in a tray and roast them until they have a light brown colour. Transfer on to a table to completely cool down then halve them with the help of a small knife.
Tortelli:
Flatten the dough very thin with a pasta machine, cut in squares of 10cm and place in the middle of each square half a tablespoon of filling. Spray it with water and close the square to form a triangle and bring the two corners on the longest side together, pinching to make sure it sticks.
Service:
In a pan put 50g butter, a pinch of salt and a bit of fresh grated nutmeg, let it melt and pour in 100 ml chicken stock.
Cook the tortelli in salted boiling water for about 1 minute (it depends on the thickness of the sheet). At the very last few seconds, add the blanched chard leaves and sticks, drain and put into the butter. Let the sauce reduce and add the grated Grana Padano to get a creamy sauce.
Place the tortelli in a serving dish, garnish with the chard leaves and finish with a sprinkling of Grana Padano, roasted hazelnuts and drops of balsamic vinegar.
Chicken stock:
Put all the ingredients in a deep pot and cover with cold water. Place on a high heat until it starts to boil, then let it simmer for about 2 hours, removing the impurity forming on top. Filter.
Pasta dough:
In a bowl put 100g “00” flour, 100g semolina flour and 3 medium eggs and start mixing by hand. When it starts to come together, transfer on to a table and continue to mix with the palm of the hand to get a smooth dough. Cover with cling film and place in the fridge for at least 2 hours.
Filling:
Put 200g burrata in a bowl and crush it with a fork until there are no more lumps. Add 200g ricotta and 30g nduja. Mix well, add 30g grated Grana Padano and adjust with salt. Put in piping bags.
Herbs:
Remove the green part of the chard from the central stalk, place it in a bowl with iced water. Cut the stalk in sticks of 5cm in length and 1cm in width.
Bring to a boil a pot of water, add salt and cook the green leaves first for about 1 minute and quickly cool down in iced water. Then cook the sticks for about 2-3 minutes and cool down the same way.
Hazelnuts:
Heat the oven at 170°C. Place the hazelnuts in a tray and roast them until they have a light brown colour. Transfer on to a table to completely cool down then halve them with the help of a small knife.
Tortelli:
Flatten the dough very thin with a pasta machine, cut in squares of 10cm and place in the middle of each square half a tablespoon of filling. Spray it with water and close the square to form a triangle and bring the two corners on the longest side together, pinching to make sure it sticks.
Service:
In a pan put 50g butter, a pinch of salt and a bit of fresh grated nutmeg, let it melt and pour in 100 ml chicken stock.
Cook the tortelli in salted boiling water for about 1 minute (it depends on the thickness of the sheet). At the very last few seconds, add the blanched chard leaves and sticks, drain and put into the butter. Let the sauce reduce and add the grated Grana Padano to get a creamy sauce.
Place the tortelli in a serving dish, garnish with the chard leaves and finish with a sprinkling of Grana Padano, roasted hazelnuts and drops of balsamic vinegar.
