Trout Tortelli With Mint, Parsley, And Lemon Liquid Pesto Recipe by Pierre e Vivy - NoiFacciamoTuttoInCasa
Trout Tortelli with Mint, Parsley, and Lemon Liquid Pesto Cooking Instructions about 1 hour 1 Start by preparing the filling. Chop or blend the trout fillets (make sure they are frozen or thawed), place in a bowl and add the ricotta, chopped black olives, and lemon zest. Season with salt and pepper and mix everything until you get a homogeneous mixture. Set aside until use. 2 At this point, place the flour on a work surface, create a well, pour the eggs in the center that you have beaten in the meantime, and start working the dough until you get a smooth and compact dough ball. It will be quite soft, don't worry, that's how it should be. Wrap it in plastic wrap and refrigerate for about half an hour. 3 After resting, take the dough, and with the help of a rolling pin or pasta machine, roll out the dough until you get a nice thin sheet. From the sheet, cut strips about 3 inches wide. Cover the sheet you are not using with plastic wrap so it doesn't dry out. Cut squares from each strip. Place a nice heap of filling in the center of each square. Fold into a triangle and then form the tortelloni. 4 Put the parsley, mint, and the juice of one lemon in the cup of an immersion blender, add extra virgin olive oil, and blend until you get a fairly liquid pesto. Season with salt and pepper. 5 Drop the tortelloni into plenty of boiling salted water, cook for 4 minutes, then drain and place them in a large bowl, dress with the liquid pesto, and serve, finishing the dish with more lemon zest. 6 Here is the finished dish, we wanted to complete the dish with edible flowers, both to add color and in honor of all the women present at today's course! 7 1 Start by preparing the filling. Chop or blend the trout fillets (make sure they are frozen or thawed), place in a bowl and add the ricotta, chopped black olives, and lemon zest. Season with salt and pepper and mix everything until you get a homogeneous mixture. Set aside until use. 1 Start by preparing the filling. Chop or blend the trout fillets (make sure they are frozen or thawed), place in a bowl and add the ricotta, chopped black olives, and lemon zest. Season with salt and pepper and mix everything until you get a homogeneous mixture. Set aside until use. 2 At this point, place the flour on a work surface, create a well, pour the eggs in the center that you have beaten in the meantime, and start working the dough until you get a smooth and compact dough ball. It will be quite soft, don't worry, that's how it should be. Wrap it in plastic wrap and refrigerate for about half an hour. 2 At this point, place the flour on a work surface, create a well, pour the eggs in the center that you have beaten in the meantime, and start working the dough until you get a smooth and compact dough ball. It will be quite soft, don't worry, that's how it should be. Wrap it in plastic wrap and refrigerate for about half an hour. 3 After resting, take the dough, and with the help of a rolling pin or pasta machine, roll out the dough until you get a nice thin sheet. From the sheet, cut strips about 3 inches wide. Cover the sheet you are not using with plastic wrap so it doesn't dry out. Cut squares from each strip. Place a nice heap of filling in the center of each square. Fold into a triangle and then form the tortelloni. 3 After resting, take the dough, and with the help of a rolling pin or pasta machine, roll out the dough until you get a nice thin sheet. From the sheet, cut strips about 3 inches wide. Cover the sheet you are not using with plastic wrap so it doesn't dry out. Cut squares from each strip. Place a nice heap of filling in the center of each square. Fold into a triangle and then form the tortelloni. 4 Put the parsley, mint, and the juice of one lemon in the cup of an immersion blender, add extra virgin olive oil, and blend until you get a fairly liquid pesto. Season with salt and pepper. 4 Put the parsley, mint, and the juice of one lemon in the cup of an immersion blender, add extra virgin olive oil, and blend until you get a fairly liquid pesto. Season with salt and pepper. 5 Drop the tortelloni into plenty of boiling salted water, cook for 4 minutes, then drain and place them in a large bowl, dress with the liquid pesto, and serve, finishing the dish with more lemon zest. 5 Drop the tortelloni into plenty of boiling salted water, cook for 4 minutes, then drain and place them in a large bowl, dress with the liquid pesto, and serve, finishing the dish with more lemon zest. 6 Here is the finished dish, we wanted to complete the dish with edible flowers, both to add color and in honor of all the women present at today's course! 6 Here is the finished dish, we wanted to complete the dish with edible flowers, both to add color and in honor of all the women present at today's course! 7 7 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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