Salt cod tortelli with mushroom broth

PT1H30M

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Ingredients

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Salt cod filling

  • 500g of salt cod fillet, desalted in water
  • 1 onion
  • 1 dash of extra virgin olive oil
  • 10g of mixed herbs, finely chopped

Pasta dough

  • 500g of flour, Caterina uses type 0 Senatore Cappeli flour
  • 8 egg yolks
  • 2 eggs

Mushroom broth

Garnish

1
Begin by making the pasta dough. Using a stand mixer with a dough hook, kneed the ingredients together to form a dough. Once the dough becomes springy, wrap in cling film and rest in the fridge for 30 minutes
  • 8 egg yolks
  • 500g of flour, Caterina uses type 0 Senatore Cappeli flour
  • 2 eggs
2
Place the mushrooms, salt and water in a pressure cooker and cook for 20 minutes. Once cool enough, safely release the pressure, then add the thyme and leave to infuse for 15 minutes. Pass through a fine sieve and set aside
3
To make the filling, dice the onion and sauté in a dash of oil. Once soft, remove from the pan and add the salt cod
  • 1 dash of extra virgin olive oil
  • 1 onion
4
Sauté for a couple of minutes until cooked through, then place in a high-power blender with the onions and herbs and blitz to a smooth paste. Leave to cool then transfer to a piping bag
  • 10g of mixed herbs, finely chopped
  • 500g of salt cod fillet, desalted in water
5
To assemble the tortelli, roll the pasta gradually through a pasta machine to a thickness of 1–2mm (the thinnest setting) and flour a work surface liberally
6
Use an 8cm pastry cutter to cut out circles of the pasta. Keep the pasta you are not using covered by a tea towel
7
Pipe a blob of the filling into the centre of each circle and moisten the edge with a very small amount of water using a pastry brush. Gently fold the pasta over and seal at the top. Work your fingers down the edges to seal, pushing out any air bubbles as you go
8
Take the corners of the pasta, bring together around your little finger and press together to seal. Repeat until have used all the pasta and filling, storing them on a floured tray until you are ready to cook
9
Gently reheat the broth in a small pan
10
Cook the tortelli in salted boiling water for 3–4 minutes, then serve with the warm broth and tarragon leaves to garnish
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