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
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
Cooking Instructions
- 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
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
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
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
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
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
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