Name: Smoked Burrata and Beetroot Tortelli with Rainbow Chard and Hazelnuts (Tortelli di Pasta alle Barbabietole, burrata Affumicata e Bietole)
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: 3 tbsp extra-virgin olive oil; 200 g smoked burrata; 40 g natural beetroot extract or boiled beetroot purée; 1 small onion, chopped; 300 g rainbow chard; Salt and black pepper, to taste; 3 eggs (about 50 g each); 40 g toasted hazelnuts; 2 tbsp balsamic vinegar; 380 g 00 flour

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This dish is a stunner. If you can’t find smoked burrata, ricotta will work instead. Or you could try smoking a regular burrata yourself: just drain it and season it with salt and pepper, then pop it in a pot with a sprig of rosemary. Set the rosemary alight, cover with a lid for 10 minutes, then let it breathe for about an hour.

Ingredients

3 eggs (about 50 g each)
40 g natural beetroot extract or boiled beetroot purée

Method

Beat the eggs and the beetroot extract together with a fork and gradually incorporate the flour. When the ingredients have bound together, knead it by hand. Stretch and pull the dough while kneading to activate the gluten in the flour. If it’s too sticky after a few minutes, add a little flour. If it’s too dry and isn’t binding, add a touch of egg white or splash of water. Wrap it in cling film

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Smoked Burrata and Beetroot Tortelli with Rainbow Chard and Hazelnuts

Tortelli di Pasta alle Barbabietole, burrata Affumicata e Bietole

Ingredients

Method

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