Potato Tortaletti in Potato Skin & Parmesan Brodo

Potato Tortaletti in Potato Skin & Parmesan Brodo

Courtesy of North and Navy.




g 00 flour
g kosher salt
g whole eggs
g yolks
g olive oil


2 ½
lb(s) (1.2 kg) potato
g ricotta
onions, fine dice; sweat and chill
g grated Parmesan


Potato skins
large piece Parmesan rind
bay leaf
toasted peppercorns
large onions
stalks celery
large carrots


Step 1

Mix dough by creating a well out of your flour on a flat, sturdy surface. Carefully fill the well with the rest of the ingredients. Using a fork slowly incorporate the

Step 2

Sweat onions being careful not to colour. Once cooked transfer to a tray and chill in refrigerator.

Step 3

Place potatoes on a baking sheet and roast at 180ºC (355ºF) until cooked (use a knife to test).

Step 4

Once cooked allow to cool enough that you can touch them, but not too much! Cut the potatoes in half length-wise and scrape the contents into a bowl, and skins into a stock-pot for brodo.

Step 5

While potato is still hot pass through a food mill and then incorporate other ingredients.

Step 6

Meanwhile, in a stock-pot combine brodo ingredients, placing Parmesan rind and aromatics in cheesecloth.

Step 7

Bring to a light simmer for 1 hour and remove from heat.

Step 8

Allow the brodo another hour to steep, then strain through fine mesh.

Step 9

Don’t bang it around like a savage or you will end up with a cloudy broth. Reduce liquid by one third and then refrigerate.

Step 10

Shape the pasta: On a clean and lightly floured surface roll a small amount of your dough through a pasta roller, or by using a rolling pin. If you are using a pasta machine you want to go just past #1. If you are using a rolling pin, go as thin as you can before the dough starts tearing. It’s a good idea to start with small pieces until you master the shape.

Step 11

The dough will dry out while you work with it, so if you start with a huge piece you are just going to end up wasting it. Keep the piece of dough you are not working with covered.

Step 12

Cut the dough into squares measuring 3X3cm. Place a grape sized blob of filling in centre of each square. Fold the square by connecting two opposing corners and pressing the edges together. If your dough is dry it may be useful to use some egg yolk and water to “glue” the pasta together. if your dough is perfect this will not be necessary.

Step 13

At this point you should have a triangle with a bulge in the middle, thickest at the bottom. Pull the two farthest points together, as if two outstretched hands where coming together and cupping each other. Again, it may be useful to use some “glue” to keep them there. If you have done this correctly there will be an attractive cleft formed in the centre of the pasta.

Step 14

Place the finished pasta on a baking sheet lightly dusted with semolina flour and repeat. The pasta you are not enjoying immediately can be frozen on the baking sheet. Once they are solid, transfer them to a Ziploc bag.

Step 15

To finish: At the restaurant we give 8 tortaletti per order. The following measurements are for 2

Step 16

Bring a large pot of heavily salted water to a boil (It should taste like sea water). On another burner bring a pan with about 500ml of your potato stock and 250 mL of white wine to a simmer.

Step 17

Place pasta in boiling water for about 4-5 minutes.

Step 18

Once pasta is al dente use a slotted spoon to transfer it from the boiling water to the pan. add 4 or 5 large cubes of butter and swirl the pan until the butter melts and transforms the stock and wine into a silky butter sauce. Season to taste.

Step 19

Use a spoon to transfer to a bowl and garnish with poppy seeds and balsamic vinegar.

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