Italian
Potato and Tuna Tortelli
by Casa Pappagallo · 705K subscribers on YouTube
Canned tuna is a pantry staple often underestimated. This recipe transforms it into elegant tortelli with a simple potato filling and a fresh parsley-lemon sauce.
- Servings
- 4
- Difficulty
- easy
Ingredients
11 items- 500 gBoiled Potatoesboiled and cooled
- 200 gDrained Canned Tunadrained
- 1 pcsSpring Onionfinely chopped
- 1 tbspPickled Capersrinsed
- 300 gFresh Egg Pastahomemade or store-bought
- 1 bunchParsleytender leaves only
- 1 pcsLemonzest and juice
- 40 gParmigiano Reggianograted, for serving
- Olive Oilfor the sauce and for sautéing
- Saltto taste
- 1 pcsIce Cubefor the sauce, to keep the color bright
Method
- Mash the boiled potatoes until smooth.
- Add the drained tuna and break it up lightly with a fork.
- Add the finely chopped spring onion and capers.
- Mix everything well, pressing with the back of a spoon.
- Add a little lemon zest, then taste and adjust salt.
- Roll out fresh pasta dough using a pasta machine at setting 6.
- Cut the pasta into rounds using a pastry cutter.
- Place a spoonful of filling in the center of each round.
- Fold and seal the tortelli tightly.
- For the sauce: blend parsley, lemon zest, lemon juice, olive oil, salt, and an ice cube until smooth.
- Bring a pot of salted water to a boil and cook the tortelli for 3–4 minutes until they float.
- In a pan, heat a drizzle of olive oil and sauté the cooked tortelli briefly.
- Plate with grated Parmesan under the tortelli and drizzle the parsley sauce on top.
- Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
