Tortelli with stockfish from Mammola, tomatoes, scallions and basil

Yield: 4 servings Egg-dough pasta 150 g semolina, 150 g di manitoba, 9 egg yolks, 1 egg. Mix all the ingredients together and let the mixture stand in the fridge for at least 30 minutes. Then roll out into a thin layer of pastry. The stuffing 400 g stockfish, 1 ltr milk, 30 g extra-virgin […]

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