Potato, pancetta & wild garlic
Potato, pancetta & wild garlic tortelli
Wild garlic is abundant from march to june and is a fantastic addition this classic roman filled pasta
For 4 people you will need:
- 450g fresh egg pasta (we would say 150g Grano Duro flour, 150g '00' flour, and 3 organic free range eggs
- 220g mashed potato (Use a potato that gives good fluffy mash such as a King Edward.)
- 100g piece of good quality pancetta
- 70g ricotta
- 60g Parmesan
- Handful of wild garlic leaves, cut up
- Extra virgin olive oil
- Chilli flakes
- Garlic clove, crushed
- Salt & pepper
Prepare the mash, make the dough and then as these are cooling and resting prepare the filling. More or less you want half of the total weight to be pasta, and half the weight to be filling.
- Fry a little chilli and crushed garlic clove in the extra virgin olive oil.
- Add the pancetta and cook until crispy.
- Pour into the potato, mix well and cool.
- Add the ricotta, Parmesan, and season well - it should be a touch over seasoned so that when added to the pasta it balances.
- Work the pasta on it's widest setting several times, then a mid setting once, and then it's thinnest setting once. Do one sheet at a time, fill, then another sheet otherwise it will dry out and won't stick.
- Lay a sheet of the pasta and place a teaspoon of mixture with an inch between each.
- Fold the pasta over. Using your hand, pat around each piece of filling, removing the excess air and creating the shape.
- Using a pasta cutter cut out the pieces in either a square or a semi circle.
- Place on a floured cardboard tray and let dry, turning after 30 minutes so that the base drys as well as the top.
- Boil for 8 minutes and serve with a sage and butter sauce.
- Or freeze. Cook from frozen.