Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 8

What a great dish this is. Add just two or three tortellini and you have a lovely, light soup. Put a lot more in and you have a terrific pasta dish sauced with a soupy broth. I love this served with a big wedge of Parmigiano to grate on top.

'00’ flour is a special Italian fine flour used for making pizza and pasta. It is available at larger supermarkets and in Italian food shops. Giorgio

Serves 4

1.5 litres/2½ pints chicken stock (see page 241)

For the pasta:

250g/9 oz Italian ?O’ flour large pinch of salt

1 egg, plus a little beaten egg for brushing

3 egg yolks 1 tablespoon olive oil

For the filling:

200g/7 oz skinless, boneless chicken

breast, diced 25g/1 oz pancetta, chopped

25g/1 oz mortadella, chopped

1 tablespoon double cream

To make the pasta, sift the flour and salt into a food processor, then slowly pour in the egg and egg yolks through the feed tube, followed by the olive oil. As soon as the mixture comes together into a dough, switch off the machine. Put the dough on to a lightly floured work surface and knead for 10–15 minutes, until smooth, then wrap in clingfilm and chill for about 30 minutes.

Meanwhile, make the torteliini filling. Put all the ingredients in a food processor and whiz to a paste. Transfer to a bowl and chill until ready to use.

Cut the pasta dough in half and flatten it slightly with a rolling pin. Pass each piece through a pasta machine on the widest setting, then fold in half and repeat, each time switching the pasta machine to a finer setting, until the pasta is about 0.5mm thick. With a 6cm/2½in pastry cutter, cut a circle from the pasta and, using your fingers, stretch it as thinly as possible. Brush the edges with a little beaten egg and place a little of the filling in the middle. Fold the pasta over the filling to make a semi-circle, press the edges together to seal, then fold the 2 corners up over the centre and squeeze together tightly. Repeat until all the pasta and filling have been used. Keep the pasta dough covered with a damp cloth while you are working, to stop it drying out.

Bring the chicken stock to the boil and drop in the torteliini. Simmer for about 4 minutes, until the torteliini are tender, then ladle into bowls and serve.