Recipe           209

 

Name:           

 

Recipe name and category:        Nido di Pasta, Entrée

 

No. of servings:                  4

Preparation time:               

 

Recipe ingredients and directions:

 

For the dough:

½ lb (approximately) all-purpose flour

8 egg yolks

 

For the filling:

½ lb porcini mushrooms

½ lb fresh ricotta

nutmeg to taste

salt and black pepper

1 cup pesto

 

For the sauce:

2 cups vegetable stock

8 oz sweet butter

1 cup grated parmesan

salt and black pepper

1 tsp truffle oil (optional)

 

  1. Prepare the pasta dough by measuring flour into a mixing bowl.  Make a well in the middle of the flour and measure the egg yolks into the well.  Slowly incorporate the flour into the egg yolks until the dough is formed.  Knead the dough by hand until smooth.  Let rest.
  2. Using a pasta machine, roll the dough out into sheets approximately 1/16 inch thick and 10 inches long and as wide as the machine allows.
  3. Blanch the sheets in boiling, salted water.  Drain and toss in olive oil and set aside to cool.  These sheets can be held up to 1 day in advance at this stage.
  4. Slice the porcinis and sauté in olive oil.  Season with salt and pepper.  Set aside.
  5. Stir in ricotta in a mixing bowl by hand until creamy.  Season the ricotta with salt and pepper and pinch of nutmeg.
  6. Prepare the pesto in classical style.
  7. Spread the sheets out on a clean surface.  Place a tablespoon of pesto in the center of each sheet and spread evenly leaving ¼ inch border on all sides.  Lay an even layer of the porcinis and finish with an even layer of the fresh ricotta.
  8. Fold in the right/left sides 3 inches.  Starting at the side closest to you, roll the nido away from you, while keeping it tight (about 1-1/2 inch diameter).
  9. Wrap each nido in plastic wrap.  Tie off each end to make it airtight.
  10. When ready to serve, place the nido back in boiling salted water.  Cook approximately 3-5 minutes.  Cut the plastic wrap.  Remove the nido and cut into 5 equal parts and arrange.
  11. At the same time, prepare the sauce by bringing the vegetable stock to a boil while whisking in the butter.  Adjust the seasoning.  Whisk in parmesan.  Turn fire off.  Finish with truffle oil.  Spoon the sauce over the pasta.  Serve immediately.

 

 

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