Almond and 'nduja bottoni with potato broth
- Main
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Caterina Ceraudo's 'nduja bottoni recipe sees the fiery salumi tempered by creamy almonds for a winning filled pasta dish. 'Bottoni' means buttons, referring to the tiny size and shape of the pasta.
Ingredients
'Nduja and almond filling
- 500g of almonds , peeled
- 100g of 'nduja
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
- 1kg potato peelings
- 4l water
- white wine
To garnish
Equipment
- Food mixer fitted with a dough hook
- High-power blender
- Pasta machine
- Small round pastry cutter
- Pressure cooker
Method
1
To begin, soak the almonds in cold water for 24 hours
- 500g of almonds , peeled
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
- 100g of 'nduja
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
- 4l water
- 1kg potato peelings
- white wine
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
Discover more:
Go to Comments
Almond and 'nduja bottoni with potato broth
