Chestnut Tortelli with Escarole

1 comment

I had to wait until Christmas to have a little time to cook something “serious” and a public that would appreciate it …

Ingredients for tortelli:
(serves 3)
chestnut flour pasta, dose for 3
300 gr of endive, cooked and drained well
1 small clove of garlic
100 gr of rice flour
water as needed
salt
Ingredients for the sauce:
3 tablespoons of chestnut flour
6 tablespoons of rice flour
shouy, to taste
black pepper, to taste
water as needed

Method:
Roll out the chestnut flour dough and cut it into discs, with the help of a glass or a cup.

Prepare the filling: dissolve the rice flour in a little of water and put it on the heat, stirring constantly, until you’ve got a very thick cream that you’ll let cool. Now, blend it with escarole, garlic and salt and place a small spoonful of filling in the middle of each disc.

Close the discs, slightly wetting the part to overlap with a soft brush, dipped in water, and seal them by pressing with the tines of a fork.

Sprinkle the tortelli with flour, and let them dry while you prepare the sauce; then cook them in salted water for 4-5 minutes.
Method for the sauce:
Nothing could be easier: put the flours in a saucepan with a little water, season with pepper and shoyu and put on the heat. Keep stirring for about 10 minutes, being sure there are no lumps; the sauce should have the consistency of white sauce, not too thick.

Comment:
Washing the salad, I realized that I had to discard many leaves in poor condition, therefore I cooked and recycled them with this dish. The escarole is quite bitter and fits perfectly with the sweet taste of chestnut flour!

Chef: Marianna from VeganBlog

  1. acorn 17 January 2012 at 06:14

    OMG, they look perfect!! Well done Marianna ­čÖé



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