This recipe is translated from Cookpad Italy. See original: ItalyTortelli di Trota con Pesto liquido di Menta, Prezzemolo e Limone

Trout Tortelli with Mint, Parsley, and Lemon Liquid Pesto

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/tortelli-di-trota-con-pesto-di-menta-prezzemolo-e-limone/
Good evening everyone!
Today we present a trio of dishes based on fresh pasta, of which this is the third.
These dishes were conceived and created for the #maniinpastamilano event that we held today with many friends, both new and old from Cookpad!
We had the honor of "teaching" all of them how to prepare these dishes.
We really enjoyed ourselves, had a wonderful day, and got to know better the people with whom we often exchange ideas and advice!
Because the occasion was beautiful and important, we thought of three completely different dishes:
In this Tortello, we wanted to, always using relatively "humble" ingredients, play with "our" ingredients. Trout, a lake fish, of which we are great admirers. Ricotta, to give creaminess and balance the filling, mint, parsley, and lemon to give "kick" to this dish and make it appetizing and fresh!
We hope to have shown you how to obtain delicious dishes using "humble" ingredients.

A special thanks to all #cookpaditalia for the support and trust they have shown us and to #tozaimilano for the splendid kitchen in which we were able to work!

Until the next recipes!
Pierre and Vivy
#noifacciamotuttoincasa

Trout Tortelli with Mint, Parsley, and Lemon Liquid Pesto

https://www.noifacciamotuttoincasa.it/tortelli-di-trota-con-pesto-di-menta-prezzemolo-e-limone/
Good evening everyone!
Today we present a trio of dishes based on fresh pasta, of which this is the third.
These dishes were conceived and created for the #maniinpastamilano event that we held today with many friends, both new and old from Cookpad!
We had the honor of "teaching" all of them how to prepare these dishes.
We really enjoyed ourselves, had a wonderful day, and got to know better the people with whom we often exchange ideas and advice!
Because the occasion was beautiful and important, we thought of three completely different dishes:
In this Tortello, we wanted to, always using relatively "humble" ingredients, play with "our" ingredients. Trout, a lake fish, of which we are great admirers. Ricotta, to give creaminess and balance the filling, mint, parsley, and lemon to give "kick" to this dish and make it appetizing and fresh!
We hope to have shown you how to obtain delicious dishes using "humble" ingredients.

A special thanks to all #cookpaditalia for the support and trust they have shown us and to #tozaimilano for the splendid kitchen in which we were able to work!

Until the next recipes!
Pierre and Vivy
#noifacciamotuttoincasa

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Ingredients

about 1 hour
4 servings
  1. 3 1/3 cupsall-purpose flour (about 400 grams)
  2. 4medium eggs
  3. 9 ouncestrout (about 250 grams)
  4. 5 1/3 ouncesricotta (about 150 grams)
  5. 1 3/4 ouncesblack olives (about 50 grams)
  6. 3lemons (zest and juice)
  7. wild thyme, to taste
  8. plenty of fresh parsley
  9. mint, to taste

Cooking Instructions

about 1 hour
  1. 1

    Start by preparing the filling. Chop or blend the trout fillets (make sure they are frozen or thawed), place in a bowl and add the ricotta, chopped black olives, and lemon zest. Season with salt and pepper and mix everything until you get a homogeneous mixture. Set aside until use.

  2. 2

    At this point, place the flour on a work surface, create a well, pour the eggs in the center that you have beaten in the meantime, and start working the dough until you get a smooth and compact dough ball. It will be quite soft, don't worry, that's how it should be. Wrap it in plastic wrap and refrigerate for about half an hour.

  3. 3

    After resting, take the dough, and with the help of a rolling pin or pasta machine, roll out the dough until you get a nice thin sheet. From the sheet, cut strips about 3 inches wide. Cover the sheet you are not using with plastic wrap so it doesn't dry out. Cut squares from each strip. Place a nice heap of filling in the center of each square. Fold into a triangle and then form the tortelloni.

  4. 4

    Put the parsley, mint, and the juice of one lemon in the cup of an immersion blender, add extra virgin olive oil, and blend until you get a fairly liquid pesto. Season with salt and pepper.

  5. 5

    Drop the tortelloni into plenty of boiling salted water, cook for 4 minutes, then drain and place them in a large bowl, dress with the liquid pesto, and serve, finishing the dish with more lemon zest.

  6. 6

    Here is the finished dish, we wanted to complete the dish with edible flowers, both to add color and in honor of all the women present at today's course!

  7. 7

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Pierre e Vivy - NoiFacciamoTuttoInCasa
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https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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