Balanzoni alla Crema di Tartufo
Packed with intense truffle flavour, each of these balanzoni mouthfuls are the food equivalent of comforting hug.
Serves: 4-6
INGREDIENTS
Pasta
2 free-range eggs (medium size)
300 grams ‘00’ flour
40 grams spinach (cooked, pressed dryand finely chopped)
Filling
180 grams mortadella
250 grams fresh ricotta
150 grams grated parmigiano reggiano
1 free-range egg (medium)
50 grams spinach (cooked, pressed dry and finely chopped)
salt and ground nutmeg, to taste
Sauce
500ml fresh cream
1 tablespoon truffle paste
To serve
grated parmigiano reggiano
METHOD
Pasta: Place the flour on a work surface, form a bowl-sized mound and make a well in the centre. Break the egg into the well and add the spinach. Incorporate the egg mixture into the flour with a fork then with your hands until the dough has a smooth, elastic consistency. Wrap in cling film and leave to rest for at least half an hour.
Filling: In a food processor, blend the mortadella into tiny pieces. Place it in a bowl with the ricotta, parmigiano, egg and spinach. Add salt and nutmeg to taste then mix well. Cover and place in fridge.
Roll the dough into sheets using a pasta machine, place on a lightly floured work surface and cut into 7cm squares. Place a teaspoon of filling in the centre of each square. Fold each square in half to form a triangle and press along the open edges gently to seal. Wrap the long edge of each triangle around your finger, overlap the corners and press together so they hold. Place the finished balanzoni on a lightly floured wooden board.
Bring a large pot of salted water to the boil.
Sauce: While the water is heating, add the cream and truffle paste to a large pan and mix on a low heat.
Add your balanzoni to the boiling water, stir gently, and when they rise to the surface, cook for 2 more minutes and remove with a large slotted spoon. Add the pasta directly to the pan containing your sauce, mix well and serve. Sprinkle each dish with the grated parmigiano.
Read the interview with Stefania Ugolini here.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!