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
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
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 - 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.
Eat at once!
Tagged with Pasta