Tortelli mascarpone, ricotta and black cabbage - It's always midday - 09/11/2023

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Rai

Published on Nov 10, 2023
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https://www.raiplay.it/programmi/esem... - Chloe prepares a stuffed first course and first prepares the tortelli dough, mixing the 00 flour, egg yolks and egg whites in a mixer until you get a smooth dough that you let rest for 10 minutes. In a bowl, meanwhile, create the filling, mixing together the ricotta, mascarpone, chopped cabbage, grated cheese, salt, pepper and nutmeg. She rolls out the tortelli dough and, with a pastry cutter, makes circles to fill with a piping bag. She closes the circles to form the tortelli and boils them. In the meantime, in a pan, she browns the bacon cut into strips until it becomes crispy and in the microwave she dehydrates the black cabbage leaves. When the tortelli are ready, she drains them in a pan with the butter and finishes the preparation with crispy bacon and dehydrated cabbage. Ingredients for the pasta: 250 g of 00 flour 150 g of egg yolks 1 egg white For the filling: 200 g of ricotta 100 g of mascarpone 100 g of grated cheese 100 g of black cabbage Nutmeg Salt and pepper For the seasoning: 200 g of bacon 40 g of black cabbage leaves 40 g of butter

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