Potato, Mint & Pecorino Tortelli with Fava Beans and Tomatoes
Introduction
Step into the heart of Tuscan culinary tradition with Mama Florence's exquisite recipe for Potato, Mint & Pecorino Tortelli with Fava Beans and Tomatoes. This dish perfectly captures the essence of a Florentine spring, combining the rustic simplicity of homemade pasta with the vibrant flavors of seasonal produce. Imagine tender, silky parcels of fresh pasta, lovingly filled with a harmonious blend of creamy potato, invigorating fresh mint, and the sharp, salty tang of local Pecorino cheese. These delectable tortelli are then bathed in a light, fresh sauce bursting with the sweetness of ripe cherry tomatoes and the delicate, earthy pop of spring fava beans. It's a dish that speaks of sun-drenched fields and convivial family meals, embodying the philosophy of using fresh, local ingredients to create something truly extraordinary. Get ready to impress your senses and transport your kitchen to the rolling hills of Tuscany with every delightful bite.
Ingredients
6 servings
- Semola flour 400 grams
- Egg 4
- Yellow Potatoes 500 grams
- Pecorino cheese 100 grams
- Mint (Leaves) as needed
- Salt as needed
- Cherry Tomato 100 grams
- Fava beans 100 grams
- Extra-virgin olive oil as needed
- Garlic Cloves 1
Preparation
Create the filling
Boil large pot of salted water. Wash potatoes well, add to boiling water. Boil until well-cooked. Remove from heat, allow to cool enough to handle, peel, and pass through vegetable mill or mash with potato masher in medium bowl. Cool completely. Finely grate Pecorino cheese, set aside. Finely mince mint, set aside.
Once potatoes are fully cooled, add Pecorino and mint. Mix well.
A note regarding mint: we recommend using fresh mint. If only dried available, substitute to taste with dried mint.
Make the pasta dough
In medium bowl, blend semola flour with eggs, and knead to reach smooth, soft consistency holding its shape when formed into ball. Continue kneading dough with your palm on floured working space. Knead until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity. Rest at room temperature for at least 15 minutes.
Remove plastic wrap, continue kneading dough while shaping into rectangle approximately the width of pasta machine to be used. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner with each passage.
Dust working space well with semola. Place pasta sheet on top of work space, and with round pasta cutter, cut out individual shapes, being sure to cut the dough as neatly as possible without creating waste. With kitchen brush, gently place small amount of water on top of each shape. Place small teaspoon of filling slightly off-center on each shape. Cover shape by lifting up larger side and cover filling entirely with this side of shape. Using fingers, gently press down around filling, eliminating as much air as possible. Press borders down firmly to seal. Join two points of each sealed pasta shape to create tortello form.
Dust tray with semola flour, and place completed tortelli shapes on top.
Make the sauce and finish dish
Clean fava beans, setting aside only inner bean. Wash and dry tomatoes, and cut each tomato into 4 parts. Coat bottom of medium sauté pan with extra-virgin olive oil, heat oil. Once heated, add garlic and allow to cook few minutes. Lower heat, add cleaned fava beans to pan, allowing all ingredients to blend together. Add tomatoes. Remove garlic clove, adjust to taste with salt.
Heat large soup pot with salted water and bring to boil. Add tortelli, boil until cooked through. Drain well, add to sauté pan with sauce and blend well.
Place servings on individual plates, and garnish generously with shaved Pecorino slices.
A note regarding Pecorino cheese: Our chefs recommend using seasoned, aged cheese. You'll also need extra Pecorino at the end to garnish your pasta.
A note regarding Fava beans: Or chefs recommend using fresh beans. If only frozen available, use thawed beans.
Conclusion
As you bring this beautiful dish of Potato, Mint & Pecorino Tortelli to your table, you're not just serving a meal; you're sharing a piece of Mama Florence's heart and the true spirit of Tuscan cooking. The satisfaction of crafting fresh pasta by hand, combined with the harmonious flavors of the filling and vibrant sauce, makes this more than just a recipe—it's an experience. This dish is a testament to how simple, quality ingredients, thoughtfully prepared, can create culinary magic. We hope this journey into the flavors of Florence inspires you to continue exploring the rich tapestry of Italian cuisine, always remembering that the best meals are those made with passion and shared with loved ones. Buon appetito!
