Thursday, October 04, 2007

Potato Tortelli with Prosciutto, Cherry Tomatoes and Basil

It's Presto Pasta Night again and I'm back using another fresh pasta from the Florence market - this time it's a filled pasta, Tortelli di Patata

tortelli di patate

A little larger than ravioli, these have a potato based filling.

With something with a neutral flavour such as potato you can afford to match it with a richly flavoured sauce.

In this case it will be based on this slice from this gorgeous slab of Prosciutto Casalinga

Prosciutto

Cut into small cubes it will be sautéed with onions and to balance out the flavour, cherry tomatoes will be added to just soften enough to begin to leech out their juices. The final touch, freshly ripped basil...

tortelli di patate con prosciutto, pomodorini ciliegia e basilico

Tortelli di Patate con Prosciutto, Pomodorini Ciliegia e Basilico - Potato Tortelli with Prosciutto, Cherry Tomatoes and Basil

Tortelli di Patate
1 red onion, sliced finely
thick slice of prosciutto, cut into small dice
cherry tomatoes, cut in half
fresh basil leaves, ripped
pecorino, roughly grated

Place a little oil and butter in a pan and when the butter has melted, add the onion and sauté over a medium heat until the onion has softened and started to colour. Add the cubed prosciutto and continue to cook, stirring often, until browned.

Add the halved tomatoes placing them cut side down to allow the maximum amount of heat to enter them, you don't want them to colour just to start to soften and leech some of their juices. You don't want them to become dissolve just lose a little structure. Stir again adding some freshly ripped basil and a little pecorino.

The sauce is basically ready now for the pasta.

Add the drained tortelli to the pan and toss through, you'll notice a red tinge from the tomatoes will colour the dish. Add more just ripped basil and serve in bowls, with an extra sprinkling of pecorino and fresh basil sprigs.

tortelli di patate

Eat at once!

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8 comments:

  1. Looks fantastic and what wonderful ingredients! I'm impressed you're managing to cook while away.

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  2. I'm with Truffle - gorgeous looking dish and I'm truly jealous. Thanks for sharing with Presto Pasta Nights.

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  3. Thanks Truffle - it's nice to be able to do more than just look at all the wonderful produce at the market

    Thanks Ruth!

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  4. Oh Haalo, what lovely colors to go with such lovely ingredients, it's almost jumping out of the screen at me (makes me want to run to the kitchen and make it even though it's 11PM here)

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  5. Thanks Hilda - gosh that would be just a little too late ;)

    Thanks Paz!

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  6. I love cooking with chunks of dry-cured ham. Here it is either Bayonne or the local stuff - we actually have a pig farmer that comes in a truck twice a year with his own hams!

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  7. Oh yum Katie - that must be such fabulous ham.

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