Here is a new recipe of the Hotel Brunelleschi by Chef Simone Bertaccini. A typical recipe of Tuscan tradition as the tomato soup reinterpreted in a creative way inside tasty tortelli pasta homemade by our chef. Come and try this delicious dish at Ristorante Santa Elisabetta or try to make it yourself! In conjunction with this original dish, the maître Daniel Caldera suggests Nobile di Montepulciano Braccesca.
Ingredients for 1 serving:
For the pastry:
100 g of flour “00”
1 egg
extra virgin olive oil q.b.
For the filling:
30 ml of tomato sauce
30 ml vegetable stock
60 g stale bread
1/2 clove of garlic
2 basil leaves
20 g grated parmesan
15 g pecorino di Fossa
10 ml extra virgin olive oil
salt q.b. In addition:
50 g salted butter
salt q.b.
white pepper q.b.
thyme q.b.
Pecorino di Fossa q.b
Process:
For the pastry, mix the flour with the egg and a drizzle of olive oil, then form a ball and let it rest for about 30 minutes.
For the filling, boil the tomato sauce with the vegetable broth. Depriving the bread crust, cut it into large pieces and then add it to the sauce, stirring to moisten it.
Remove from heat and let it stand for a few minutes. Meanwhile, deprive the soul garlic and finely chop the basil, then fry in olive oil. Add the garlic and the basil to the mixture of bread and tomatoes, add the parmesan and pecorino cheese, salt and stir the mixture with a whisk. Let cool the tomato soup in the refrigerator for about 10 minutes.
Roll out the pastry, fill it with the tomato soup and get the tortelli. In a pan, melt and brown the butter with some thyme leaves and stretch with a bit of water from the pasta or vegetable broth. Cook the tortelli in salted water, drain and sauté them in a pan with the emulsion of butter and thyme. Serve with a sprinkling of pecorino di Fossa cheese.
For more information: Tel +39 05527370 – Fax +39 055219653 – info@hotelbrunelleschi.it
Restaurant Santa Elisabetta (first floor of the Pagliazza Tower – Hotel Brunelleschi)
Piazza Santa Elisabetta, 3 – Florence
