Formaggio di Capra Tortellini sougo di Cici, pomodori secchi e olive

Formaggio di Capra Tortellini sougo di Cici, pomodori secchi  e olive
 
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by Pina Trimarchi

 
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Ingredients

Ingredients
Method
 
I come from a large Italian family of six daughters. The way I was taught to cook was to make enough (in case the cugini come over) and make it with what you have on hand. We always had, flour, eggs, olives and some sort of cheese. I learned to use my nose, eyes and ears to cook therefore I not sure of the measurements but you can always invite me over to your kitchen and I would love to do it there.
These tortellini I have made for friends and family, served with the best bottle of wine I have. I have also made sun dried tomato with olive bread and served the sugo as a spread. I hope you try this and enjoy it.
Pina Barbieri Trimarchi -Toronto Canada

Formaggio di Capra Tortellini sougo di Cici, pomodori secchi e olive.
Tortellini
5 cups of flour
1 extra cup of flour –set aside
3 eggs
1 ½ table spoon of extra virgin olive oil
Tea spoon of Salt
In a large bowl combine add flour, make a well in the middle of the bowl and add salt and eggs and oil.
Knead until it make a dough.
Feed dough through the pasta maker , spread out in long strips
Cut dough to form circular disks about 2 inches in diameter from the strips of doe.
Place a teaspoon of filling in the middle
Wet the perimeter of the circle with water or egg white
Fold in half, press with finger around the edge
Fold around index finger and press end together- your first tortellini- repeat with other circles

Tortellini filling
Formaggio di capra (coat cheese)
Fresh organo
Fresh basil
Black pepper
Salt to taste
Olive oil


Sugo di Cici, pomodori secchi, pepe arrosto rosi e olive.
One can of chick peas/or half package of dried chick peas that have been soaking over night
10 pieces of sun dried tomatoes that have been soaking in olive oil, fresh organo, tyme, Rosemary, 2 whole roasted garlic
1 ½ cup of black gaeta or Iguria, ponentine black olive pitted that have been soaking for at least 2 days in brine, olive oil, organo, tyme, rosemary, bay leafs, hot chilli peppers, small pieces of celery and one lemon cut in very small pieces and lots of garlic
2 large red peppers, roasted and peeled
Add everything but the lemon pieces In a food processer, turn to high until everything is made into a rough paste. I like seeing small and large pieces of sun dried tomatoes and roasted red peppers . The chick peas and olives should make a paste. Add the best olive oil you have to assist the processer.

Boil the water, once boiled add the tortellini. Once cook drain the tortellini
Replace the tortellini in the pot then add the Sugo di Cici, pomodori secchi, pepe arrosto rosi e olive.
Reserve some sugo for plating-when plating place a table spoon of sugo in the middle on top of the tortellini add slivers of parmaggino cheese and fresh basil leaves cut very large.





Formaggio di Capra Tortellini sougo di Cici, pomodori secchi e olive

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This recipe was uploaded by Pina Trimarchi

 
 

Method


I come from a large Italian family of six daughters. The way I was taught to cook was to make enough (in case the cugini come over) and make it with what you have on hand. We always had, flour, eggs, olives and some sort of cheese. I learned to use my nose, eyes and ears to cook therefore I not sure of the measurements but you can always invite me over to your kitchen and I would love to do it there.
These tortellini I have made for friends and family, served with the best bottle of wine I have. I have also made sun dried tomato with olive bread and served the sugo as a spread. I hope you try this and enjoy it.
Pina Barbieri Trimarchi -Toronto Canada

Formaggio di Capra Tortellini sougo di Cici, pomodori secchi e olive.
Tortellini
5 cups of flour
1 extra cup of flour –set aside
3 eggs
1 ½ table spoon of extra virgin olive oil
Tea spoon of Salt
In a large bowl combine add flour, make a well in the middle of the bowl and add salt and eggs and oil.
Knead until it make a dough.
Feed dough through the pasta maker , spread out in long strips
Cut dough to form circular disks about 2 inches in diameter from the strips of doe.
Place a teaspoon of filling in the middle
Wet the perimeter of the circle with water or egg white
Fold in half, press with finger around the edge
Fold around index finger and press end together- your first tortellini- repeat with other circles

Tortellini filling
Formaggio di capra (coat cheese)
Fresh organo
Fresh basil
Black pepper
Salt to taste
Olive oil


Sugo di Cici, pomodori secchi, pepe arrosto rosi e olive.
One can of chick peas/or half package of dried chick peas that have been soaking over night
10 pieces of sun dried tomatoes that have been soaking in olive oil, fresh organo, tyme, Rosemary, 2 whole roasted garlic
1 ½ cup of black gaeta or Iguria, ponentine black olive pitted that have been soaking for at least 2 days in brine, olive oil, organo, tyme, rosemary, bay leafs, hot chilli peppers, small pieces of celery and one lemon cut in very small pieces and lots of garlic
2 large red peppers, roasted and peeled
Add everything but the lemon pieces In a food processer, turn to high until everything is made into a rough paste. I like seeing small and large pieces of sun dried tomatoes and roasted red peppers . The chick peas and olives should make a paste. Add the best olive oil you have to assist the processer.

Boil the water, once boiled add the tortellini. Once cook drain the tortellini
Replace the tortellini in the pot then add the Sugo di Cici, pomodori secchi, pepe arrosto rosi e olive.
Reserve some sugo for plating-when plating place a table spoon of sugo in the middle on top of the tortellini add slivers of parmaggino cheese and fresh basil leaves cut very large.





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