Name: Tortelloni di Porri (Tortelloni Stuffed with Leek)
Yield: About 115 tortelloni, for 6 to 8 Persons
Cuisine: Italy
Ingredients: ½ cup heavy cream; 1½ cups canned Italian peeled plum tomatoes, cut up in large pieces, with their juice; 1 to 2 tablespoons freshly grated parmigiano-reggiano (Parmesan), plus additional for the table; 1 tablespoon extra virgin olive oil; 3 tablespoons butter; 1 egg; ½ cup freshly grated parmigiano-reggiano (Parmesan); Salt; Black pepper in a grinder; ⅛ teaspoon grated nutmeg; Homemade pasta dough made with 3 large eggs and about 1⅔ cups unbleached flour, as described; 1 cup water; 3 pounds leeks, about 8 cups when cut up; ½ cup chopped celery; ½ cup chopped carrot; 2 tablespoons vegetable oil; ½ cup chopped onion

Preparation info

About 115 tortelloni, for
6 to 8
Persons

Difficulty
Complex

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Leek makes a novel stuffing for pasta. The way it is handled in this recipe, however, illustrates a fundamental Italian approach. The leek is cooked down slowly, its liquid evaporated, then it is browned. Following that, it is chopped and mixed with egg, Parmesan, and nutmeg. Thus a new stuffing acquires a recognizably Italian taste.

Stuffing for pasta can be done with a variety of vegetables, cheeses, meats, or fish. It must not contain large pieces of anything; nor may it resemble