Tortelli con Baccalà ed Emulsione di Baccalà
For Fresh Pasta |
For The Stuffing |
For The Seasoning |
Flour 00 1kg |
1 baffa of baccalà |
300 g bones and baccalà skin |
Whole eggs 8 |
1 spring onion |
500 g of fresh milk |
|
Olive oil |
200 g of water |
|
4 potatoes |
1 carrot |
|
200 g of milk |
1 celery |
|
½ onion |
Oil |
|
|
Rosemary and laurel |
Preparation
Pasta: On the pastry board sift the flour, forming the classic fountain. In the center create a dimple, introduce the whole eggs, beat them with a fork and enter them, little by little, to the flour. Then knead with your hands until you get a homogeneous, elastic mixture; wrap it in the kitchen foil and let it rest in the refrigerator for at least an hour.
Filling: Take the already desalted baccalà, skin it, debone it and then cut it into cubes. Take the spring onion and let it stew in a little oil until browned. Dip the baccalà and let it cook until the water that appears evaporates. Then mix with the mixer adding the olive oil.
Sauce: Fry the carrot and celery in oil, add the bones and the discarded baccalà skin, together with milk and water and reduce by 2/3. Finally, add a sprig of rosemary and a bay leaf. Filter everything.
After the rest, with a rolling pin, roll out the dough as thin as possible: make strips of 8 cm width and with a smooth pastry ring, with a diameter of equal size, cut out of the discs. At the center of each one, with a little pastry with a fine opening, place a walnut stuffed with baccalà. Rest on top of the other disc, seal well and add the ends forming tortelli. As soon as they are made, cook them immediately for a few moments in boiling salted water. Spread them on a plate and use a spoon to pour over each tortello the emulsion of hot baccalà and drops of extra virgin olive oil.