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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 STINGING NETTLE AND RICOTTA TORTELLI This dish gets beautiful green color from the stinging nettles that are infused into the pasta dough. It's a vibrant addition to a spring menu. Serves 8 1 cup fresh buffalo milk ricotta 1 cup fresh goat cheese, preferably Coach Farm brand 1 cup milk 1/2 teaspoon freshly frated nutmeg 1/2 cup freshly grated Cacio di Roma cheese Kosher salt and freshly ground black pepper 1-1/2 recipe stinging nettle pasta dough (see below) 1/2 cup (1 stick) butter 6 fresh whole tarragon leaves 1. In a large bowl, mash ricotta and goat cheeses with the milk until soft. Add the nutmeg, 1/4 cup of Cacio di Roma cheese, and salt and pepper, and stir well. Cover the mixture and refrigerate until firm, about 30 minutes. 2. Using the pasta machine, roll out the pasta to the thinnest setting. Using a biscuit cutter or water glass, cut out 2-inch circles. Pipe or carefully spoon a rounded tablespoon of the cheese filling onto the center of half of the rounds and cover the filling with a second pasta round. Press the edges together firmly to seal. 3. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the tortelli into the boiling water, and cook until tender, 3 to 5 minutes. Carefully drain the tortelli, reserving about 1 cup of the pasta water. 4. Meanwhile, in a sauté pan, heat the butter and 1/4 cup of the pasta water together, whisking to form an emulsified sauce. Add the cooked tortelli and the tarragon to the pan to heat gently and coat with the sauce, about 1 minute. Divide among 6 warmed plate. Finish with the remaining 1/4 cup Cacio di Roma cheese and serve immediately. STINGING NETTLE PASTA DOUGH 1 packed cup stinging nettle leaves (be careful to always wear gloves when handling uncooked nettles) 3 1/2 to 4 cups flour 4 extra-large eggs 1/2 teaspoon extra-virgin olive oil 1. Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath next to the stove. Blanch 1 cup stinging nettle leaves in the boiling water for 1 minute, then removed with tongs or a slotted spoon and immediately plunge it into the ice bath. Remove the cooked nettles from the ice bath after 2 minutes and squeeze very dry in a clean, dry kitchen towel, removing as much moisture as possible. Chop the spinach very fine and place in a medium bowl with the eggs and olive oil. Stir well to make as homogenized a mixture as possible. 2. Mound 3 ˝ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, olive oil, and nettle mixture. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. 3. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. 4. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired. |
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