Almond and 'nduja bottoni with potato broth

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus 24 hours soaking time for the almonds

PT1H30M

PT24H

Share recipe

Ingredients

Metric

Imperial

'Nduja and almond filling

Pasta dough

  • 700g of 00 flour
  • 300g of durum wheat flour, Caterina uses Senatore Cappelli
  • 600g of egg yolk
  • 1 egg
  • salt, to taste
  • 1 dash of white wine vinegar

Potato broth

To garnish

1
To begin, soak the almonds in cold water for 24 hours
2
To make the pasta dough, mix all the ingredients in a stand mixer using a dough hook. Wrap the dough in cling film (or vacuum seal if you have sous vide equipment) and rest in the fridge for 30 minutes
3
Blitz the soaked almonds in a high-power blender until smooth, or use a Pacojet to process if you have one. Whip the 'nduja, pass through a sieve and mix with the almond mixture in a bowl. Transfer the mixture to a piping bag
4
Roll out the pasta dough to make two 2mm thick sheets. Pipe blobs of the 'nduja onto the first pasta sheet, then carefully cover with the second sheet. Using a little water to seal, gently but firmly press down around each mound of filling to ensure a good seal. Cut out the ravioli using a very small pastry cutter or ravioli stamp. Store the bottoni under a slightly damp cloth in the fridge to prevent them from drying out
5
Preheat the oven to 180°C/gas mark 4
6
For the broth, salt the potato peelings then roast in the oven for 30 minutes. Transfer to a pressure cooker with 4l of water and a splash of white wine and cook for 40 minutes
7
Safely release the pressure and strain the broth through a fine sieve. Taste and adjust the seasoning with salt
8
When ready to serve, cook the pasta in salted boiling water for 1 minute
9
Divide the bottoni between bowls and pour in the broth. Garnish with fennel fronds and serve
Share recipe