Just like Mamma used to make...
Pork and Fennel Tortellini
What better way to bring a little sunshine to your plate on a blustery autumn day than evoking the flavours of Sicily with these mouthwatering tortellini.
Pasta is one of those basic recipes that is so simple you wont be reaching for a cookbook anytime soon. We mix a ratio of 100g of '00' flour with one whole egg (allowing one egg per person) to form a dough. Easy. We knead our dough until soft and glossy, to develop the gluten, then place it in the fridge to rest.
We've used good quality supermarket sausages as the base for our filling as it's not only quick but, when cooking for a small number of people, you avoid having to buy large quantities of pork mince. We browned off about six chipolatas worth of meat in a non-stick frying pan with a liberal sprinkle of fennel seeds then set aside to cool. We then added a handful of fresh breadcrumbs, the zest of half a lemon and a 2-3 tablespoons of double-cream to bind.
We divided our rested dough in two (it's a faff to work with a large piece in one go) and rolled out each piece into long strips about the thickness of a penny. Like true Italian 'mammas' we used a rolling pin, but you can use a pasta machine and make short work of this.
Working quickly to avoid the pasta drying out, mark our eight to ten squares if you're making large 'restaurant' style tortellini, or make smaller squares for a more rustic look. Place a heaped teaspoon of mixture in the middle of each square, paint each side of the square with egg yolk then fold. Cook in a large pan of rapidly boiled salted water until 'al dente'.
We served our tortellini tossed in butter and extra virgin olive oil with softened garlic and fresh parsley.