Go IT World: Tortelloni with mushroom filling

Followings are users images of recipe taken by an NX10 camera.

For my final blog post I decided to cook something again. The recipe I’ll be making is tortelloni with mushroom filling and a simple butter sauce with salvia and lemon. A typical Italian dish!

Samsung NX10 │ 1/2s │ f5.6 │ 30mm │ ISO 800

Ingredients for 2 people:

250 g flour (special flour for pasta labeled “00″ or “doppio zero”)

2 1⁄2 eggs

125 g french mushrooms (the round white ones)

100 grated Parmigiano-Reggiano cheese

1/2 clove of garlic

1 shallot

butter

2 leafs of salvia

a hint of lemon

First, we’ll make the filling for the tortelloni. Cut up the shallot and garlic and squeeze the garlic pieces so the juice comes out. Melt some butter in a pan and add the shallot and garlic. Let them fry on a low heat until they get slightly brownish.

Samsung NX10 │ 1/2s │ f5.6 │ 30mm │ ISO 800

In the meantime, we can cut up the mushrooms. Just cut them up in four big pieces and then add them to the pan.

Samsung NX10 │ 1/15s │ f2.0 │ 30mm │ ISO 480

Add pepper, no salt. You can add quite a lot of pepper, make it nice and spicy. The filling will give the tortelloni most of its flavour.

Samsung NX10 │ 1/25s │ f2.0 │ 30mm │ ISO 400

Smells good! But of course we can’t use it in this shape for our filling. It’s time to get the blender out and cut up it until it’s a nice soft paste.

Samsung NX10 │ 1.000s │ f5.6 │ 30mm │ ISO 800

Since we want a much dryer filling, we’ll have to add one more ingredient: Parmigiano-Reggiano. I love this cheese. Mix all of the cheese with the mushroom filling in a bowl or pot and you’ll notice how it gets dry and salty, just perfect!

Samsung NX10 │ 0.800s │ f5.6 │ 30mm │ ISO 800

Samsung NX10 │ 1/2s │ f5.6 │ 30mm │ ISO 800

Put the filling in the fridge, it’ll thicken up a bit more in there and in the meantime we can start to make our pasta dough.

Samsung NX10 │ 1/4s │ f5.6 │ 30mm │ ISO 800

Put all of the flour on a kitchen worksurface and make a small pile with a hole in the center. Somewhat like a volcano. In the center, add the eggs. With a fork we can now beat the eggs gently, until they are mixed.

Samsung NX10 │ 1/5s │ f5.6 │ 30mm │ ISO 800

After that, gently start mixing the flour with the eggs, step by step, using your hands. The result is a nice soft pasta dough!

Samsung NX10 │ 1/3s │ f5.6 │ 30mm │ ISO 800

Samsung NX10 │ 1/20s │ f2.0 │ 30mm │ ISO 800

Get your rolling pin and start rolling the dough until it’s only a few millimeters in thickness. It’s quite tricky, you might want to look for some video tutorials to see how it’s done. It was my first time also and dividing my ball of dough in half wasn’t such a good idea afterwards…

Samsung NX10 │ 1/3s │ f7.1 │ 30mm │ ISO 800

Now cut up the sheet of dough into squares of about 5 x 5 centimeters. Get the filling out of the fridge and put small amounts of it on the squares of dough.

Samsung NX10 │ 1/3s │ f7.1 │ 30mm │ ISO 800

Samsung NX10 │ 1/2s │ f2.5 │ 30mm │ ISO 100

Shaping the tortelloni is somewhat difficult. You basically fold the squares diagonally to a triangle, then fold the two tips on the long side and connect them together while wrapping them around a finger. It’s impossible to explain in words, so again, it’s a good idea to check for videos online.

If the dough is a bit too dry because you used too much flour, you could use a tiny bit of beaten egg to use as a “glue”.

Samsung NX10 │ 1.600s │ f5.6 │ 30mm │ ISO 100

Samsung NX10 │ 1/45s │ f2.0 │ 30mm │ ISO 1600

All ready to be cooked!

Samsung NX10 │ 10.000s │ f13.0 │ 30mm │ ISO 100

Samsung NX10 │ 1/3s │ f2.0 │ 30mm │ ISO 100

For the sauce, we’re making a very simple traditional butter, salvia and lemon juice mix. Melt some butter, add a hint of lemon and chop up some leafs of salvia and add them. Boil some water and add the fresh tortelloni.

Samsung NX10 │ 1/13s │ f2.0 │ 30mm │ ISO 800

Samsung NX10 │ 1/40s │ f2.0 │ 30mm │ ISO 400

Samsung NX10 │ 1/15s │ f2.0 │ 30mm │ ISO 400

When the tortelloni start floating in the boiling water, they’re ready. Drain them and put them on a plate. Add the warm butter mix and finish it off with some leafs of salvia. Buon appetito!