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https://www.raiplay.it/programmi/esem... - Gian Piero Fava, who offers us one of his unmissable dishes, decorated for the occasion with edible flowers from Sanremo. Here are the red turnip and flower tortelli. Ingredients: Pasta: 350 g flour 0, 2 egg yolks, 1 egg, half a lemon, 250 g red turnip; Filling: 300 g ricotta, 2 bunches of rocket, 50 g pine nuts, 50 g pecorino romano, 1 clove of garlic, ice, 3 fresh spring onions, 500 ml vegetable broth, 400 g peas, thyme, half a purple broccoli, half a white broccoli, half an orange broccoli, 1 clove of garlic, 1 chili pepper, extra virgin olive oil, 60 g butter, thyme, edible flowers Procedure: Let's prepare the pasta: blend the eggs with the pre-cooked red turnip. We work the flour with the grated lemon zest and the turnip cream, until we obtain a smooth dough. Wrap in cling film and let it rest for at least half an hour. For the rocket pesto, put the pine nuts, an ice cube, the pecorino, the garlic if desired, in the blender and blend. Add the rocket, a drizzle of oil and blend again, until we obtain a fine cream. Separately, we work the ricotta into a cream, with salt and pepper. For the pea cream, in a pan we put the sliced spring onions with a drizzle of oil, the thyme and the peas. Let it brown for a few minutes, then cover with the vegetable stock and cook. Blend with an immersion blender. In a pan, heat a generous drizzle of oil with garlic and chili pepper. Brown the broccoli already blanched and cut into florets. Roll out the thin pastry and obtain some disks. On each disk we put a knob of ricotta and in the center of this a knob of rocket pesto. We close the pastry in a half-moon shape, sealing the edges well, then we form a sort of tortellino. Boil in salted boiling water. In a pan, heat the butter with a ladle of pasta cooking water. Drain the tortelli and sauté them in the pan with the butter. Serve the tortelli on a sheet of pea cream together with the sautéed broccoli