Three ingredients created to go together, such as fava beans, Pecorino Toscano PDO and PGI Finocchiona , renew their bond of taste and flavor to make the tortelli proposed by Giuseppina Cuomo unique. Try to follow doses and tips and you will not be disappointed
Ingredients for tortelli:
- ‘0’ flour 150gr
- Stone-ground Verna wheat flour 100gr
- 3 Eggs
- Extra Virgin Olive Oil
Ingredients for the filling:
- 150gr of Fresh, shelled and peeled fava beans
- Mature PDO Tuscan Pecorino 80gr
- PGI Finocchiona 80gr
Ingredients for the sauce:
- Butter 100gr
- Flour: 3 tablespoons
- Milk 1l
- Semi-mature PDO Tuscan Pecorino 100gr
In order to prepare tortelli filled with fava beans, pecorino and PGI Finocchiona, make a well with the two flours, break two eggs in the middle, add a tablespoon of oil, a bit of salt and start mixing the ingredients with a fork. Knead until you obtain a firm but elastic dough. Let it rest wrapped in a film for about 15 minutes.
For the filling: blend fava beans, pecorino and PGI Finocchiona in cubes, season according to your taste with salt and pepper, please consider that PGI Finocchiona is already savoury.
For tortelli: roll the dough in very thin layers and obtain (9cm) disks, using a round mould such as a coppapasta (dough cutter). Distribute one teaspoon of filling in the middle of each disk. Fold it so that you form a crescent, seal the edge and close it in a ring. Plunge tortelli in abundant salted and boiling water and cook for 3-4 minutes, drain and season them with sauce.