Cooking With Richard

Tortellini, very roughly based on this Antonio Carluccio recipe, although I have heavily adapted it based on some tips I read in Heat.

This is the basic pork-and-chicken mix, with parsley, parma ham and pancetta (instead of mortadella - did you think they were going to have mortadella in Sainsburys?)

I made the pasta dough by hand using the basic pasta recipe and rolled it out with my pasta machine.

Assembly stage. I made some small and some big tortellini.

After quite a lot of practice I started to get the hang of it:

Here’s a tip: preserve and reuse your pasta water. Never tip it through a colander and down the sink!

Cook for three minutes and top with parmesan and pepper:

Apparently they look like ladies’ quims tummy buttons.

It has to be said that these tortellini tasted absolutely bloody great — don’t even compare them to the rubbish “fresh” ones you get in the supermarket.

This entry was posted on Friday, October 20th, 2006 at 11:11 pm and is filed under photos, food, little things. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.