Kuhinjica - Tortellini

Ovi domaći tortellini su spremljeni za časopis Hrana i vino broj 31, maj 2009.
Već sam pisala o njima,tj ubacila recept sa video klipom gde se najbolje vidi pravljenje tortellina.

Potrebno:

350 gr namenskog brašna za domaću testeninu tip 500 (Danubius)
4 jajeta
500 gr svežeg spanaća
100 gr sira
so
2 čena belog luka

Za sos:

80 gr maslaca
200 ml neutralne pavlake
50 gr parmezana ili nekog drugog sira
začin
2-3 pera mladog luka
100 gr slanine

Spanać dobro operite , stavite u vrelu vodu i malo prokuvajte. Ako dodate malo sode bikarbone,spanać će zadržati svetliju boju.
Gotov spanać ocedite od vode, a zatim rukama istisnite preostalu vodu. Spanać u blenderu izmiksajte.
Brašno sipati u odgovarajuću činiju, napraviti udubljenje u sredini i tu stavite 3 jajeta. Sa viljuškom ili kašikom polako mešati jaja i brašno. Dodati 50 gr od izblendiranog spanaća. Sa rukama zamesiti glatko testo. U slučaju da je testo još uvek lepljivo dodati mu još malo brašna. Testo pokriti ili uviti u rastegljivu foliju i ostaviti da odstoji 30 minuta.
Fil:
Preostali spanać sjedinite sa sirom, sitno iseckanim belim lukom, jajetom i posolite po ukusu.
Testo podelimo na nekoliko delova,zatim razvučemo oklagijom ili još bolje u mašini za testeninu, vodeći računa da ne bude tanko kao za rezance, već malo deblje. Seći kvadrate na 6×6 cm. Ivice samo malo premazati sa vodom uz pomoć četkice.

Staviti fil (slika 1), pa preklopiti dijagonalno(slika 2). Donji deo preklopiti prema vrhu (slika 3). Na sredini preklopljenog dela staviti mali prst (slika 49, pa preklopiti levu stranu (slika 5), pa desnu stranu preko leve i malo ih stisnuti između prstiju da se sastave i na kraju dobićete tortelline kao na slici (slika 6)

Staviti da se kuvaju u proključaloj vodi i posoljenoj vodi oko 7-8 minuta. Kuvane torteline procedite pa prelijte pripremljenim sosom.
Sos: Istopiti maslac, dodati isečenu slaninu i propržiti je. Sipati pavlaku,začiniti, dobro promešati i skloniti sa vatre. Preliti preko serviranih tortellina, posuti iseckanim percima mladog luka, parmezanom ili nekim drugim sirom i poslužiti dok je toplo.

Tortellini

These homemade tortellini are made for “Hrana I vino” (“Food and wine”) magazine Number 31, May 2009. I have already written about them, meaning, I have posted recipe with video clip, were you can best see preparation of tortellini.

Ingredients:

350 g flour (“Danubius”)
4 eggs
500 g fresh spinach leaves
100 g cheese
salt
2 cloves garlic

For sauce:

80 g butter
200 ml cooking cream
50 g parmesan or some other cheese
Spice mix
2-3 spring onion leaves
100 g bacon

Wash spinach properly, put in hot water and boil shortly. If you add little of sodium bicarbonate it will keep its color.

When it is done, drain the water from it then use hands for complete draining. Mix it in blender.

Put flour in proper dish, make pit in the middle and add 3 eggs in it. Mix eggs and flour carefully using fork or spoon. Add 50 g of blended spinach. Make smooth dough with your hands. In case your dough is still sticky, add little bit more flour. Cover dough with kitchen cloth or wrap it in plastic foil and let it stay still for 30 minutes.

Filling:

Add cheese, finely chopped garlic, egg, and salt to remained spinach.

Divide dough on few pieces. Roll it out or, even better, use pasta machine. Make sure not to be too thin. Cut 6x6cm (2.4x2.4 inch) square. Lightly brush edges with water.

Put filling (picture 1), then fold diagonally (picture 2). Fold toward top (picture 3). Put your finger on the middle (picture 4), fold left side (picture 5), then right over left side and squeeze a little bit between fingers so it can combine properly; at the end, you will get tortellini that match the picture (picture 6).

Cook them in boiled and salted water for 7-8 minutes.

Drain when done then put sauce over them.

Sauce: Melt butter, stir in sliced bacon and let it fry. Add cooking cream, spice it, mix it well and remove from heat. Put over served tortellini, sprinkle with chopped spring onion leaves, parmesan or some other cheese and serve while hot.