It is often said that, when it comes to mushrooms, something takes hold of Italians. Not so much a fever, but a lust; a kind of earthy, even primeval, hunger. They’re hungry for mushrooms, for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills in Veneto. It is these beautiful mushrooms, with their unmistakable, earthy flavour, that, along with other wild mushrooms of the Italian forest, make the filling of this week's tortelloni so utterly compelling.
In a nod to the vibrant colour of the Italian woodlands, we serve this week's filled tortelloni with with burro e timo, a simple thyme butter that evokes the aromas of the Italian forests and complements the wild mushrooms that fill our tortelloni. For added crunch, we finish this dish with toasted hazelnuts from Piemonte, that hail from the zone of Alta Langa, in the province of Cuneo.
Image by: Great Taste Award judge Felicity Spector
Ingredients (allergens in bold and underlined):
Pasta (56%): Wheat Flour, Egg, Chestnut Flour (14%), Salt
Filling (44%): Mixed Mushrooms (50%), Ricotta Cheese (Milk),
Italian Grated Cheese (Milk , Salt, Vegetarian Rennet,
Preservative: Egg Lysozyme), Egg, Parsley, Salt, Garlic,
White Wine (Sulphites), Black Pepper, Dusted with Rice
Thyme Butter (25g 150kCal) Butter (Milk), Thyme, Salt, Black Pepper
Hazelnuts (8g 52kcal) Hazelnuts (Nuts)
Download the recipe card here