Tortelli with Porchetta, Zolfini bean sauce and caper powder and Taggiasca olives

45 min
4 portions


For the Egg Pasta
10 g of Semolina
60 g of Flower 00
3 yolks
Salt and extra virgin olive oil as needed

For the filling
250 g of Porchetta
50 g of Mascarpone
Sage and Rosemary
For the Bean Sauce
300 g of Zolfini Beans
Salt and pepper as needed

For the Caper Powder
150 g di Desalted capers
For the Olive Powder
150 g of Taggiasche Olives

Step 1 – Egg Pasta

Mix all the ingredients together creating a homogeneous mixture.

Step 2 – Filling

Coarsely chop the Porchetta with a knife, mix with the mascarpone and adjust to taste.

Step 3 – Tortelli

Finely roll out the egg pasta, slice it with a round pastry cutter, insert the filling and close in the shape of a classic tortello.

Step 4 – Bean Sauce

Cook the Zolfini beans previously soaked in cold water (at least 12 hours) with a few sage leaves. Once cooked, blend the beans with their cooking water, bringing them to a consistency of a sauce.

Step 5 – Caper Powder

Dry the capers at 80° for 2 hours in the oven, then blend to create a powder.

Step 6 – Taggiasca Olive Powder

Dry the olives well from the preservation oil, chop coarsely with a knife and dry at 80° for 2 hours in the oven.

Step 7 – Serving

After cooking the tortelli in boiling water, place in a deep plate with three pieces of crispy Porchetta between the tortelli, sprinkle with the caper and olive powder and finally pour the Zolfini bean sauce over the tortelli in front of the diners.

Source Istituto Alberghiero di Montecatini