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MARIO BATALI Smoked Fish Tortelloni with Porcini Barolo Sauce

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ingredients
SMOKED FISH TORTELLONI WITH PORCINI BAROLO SAUCE
8 ounces fresh ricotta
2 cups smoked fish (such as mackerel, bones and skin removed, meat roughly chopped)
6 tablespoons extra-virgin olive oil (divided)
1/4 cup scallions (sliced)
1/2 pound fresh pasta sheets (cut into 2-inch squares)
4 ounces fresh porcinis
3 tablespoons butter
2 sprigs fresh oregano
1 cup barolo (or an Italian red wine)
1/2 lemon
1/4 cup parsley (finely chopped)
kosher salt and freshly ground black pepper (to taste)

directions
Fill a large pot with salted water and bring to a boil.
In a large bowl, add ricotta, smoked fish, 2 tablespoons olive oil, sliced scallions and salt and pepper. Mix to combine. The mixture should be fairly loose.
Meanwhile, prepare the pasta. Cut fresh pasta sheets into 2-inch squares and brush the edges with water. Fill each square with a tablespoon of smoked fish mixture. Fold the square over the filling into a triangle. Pinch the two corners together to form pope’s hats, or tortelloni. Drop the tortellini in boiling water and cook for 3-5 minutes. Drain tortelloni.
Meanwhile, place a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Cut half of the porcinis into 1/4-inch thick slices and add to the pan. Cook until well browned. Add fresh oregano and season with salt and pepper. Cook until browned. Add Barolo and cook until reduced by half. Finish sauce with remaining butter. Add the cooked tortelloni to the pan sauce and toss to coat.
Thinly slice remaining porcinis. In a medium bowl, combine the sliced porcinis with 2 tablespoons olive oil, the juice of half a lemon, parsley, salt and pepper. Mix to combine.
Serve tortelloni with the fresh porcini salad.
Tip: porcinis are expensive. Substitute with cremini mushrooms!

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