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 olive oil, 2 g thyme, 1 g garlic, 1 g lemon peel, 40 g mascarpone, salt and pepper to taste.

Cook the stockfish in milk on a low flame for about 1 hour, until it falls apart when touched. Add the remaining ingredients and beat with an electric whisk until whipped and creamy. Lay the mixture on squares of pastry and shape them into tortelli. To be cooked in salted water.

As a condiment for the tortelli

80 g extra-virgin olive oil, 4 g sage, 80 g vegetable stock, salt and pepper to taste.

Pour oil in a pan, add sage and vegetable stock and stir until creamy; season with salt and pepper, then add the tortelli. Saute on a high flame for a few seconds.

Lemon aroma

200 g milk, 20 g lemon, 2 g soy lecithin granules.

Bring milk to a simmer; take it off the cooker and add lemon. Cover with plastic wrap and let chill. Filter, add lecithin and blend.

Fresh tomato sauce

200 g di concasse tomatoes, 20 g small onions, 4 g basil, 4 g garlic oil, 10 g extra-virgin olive oil, salt and pepper to taste.

Heat oil in a pan, then add thinly sliced onion and concasse tomatoes. Brown on a high flame and add basil and garlic oil. Season with salt and pepper.

Basil pesto

100 g basil, 20 g pine nuts, 20 g pecorino, salt and pepper, 4 g garlic, 40 g extra-virgin olive oil.

Blanch the basil and let chill in ice and water. Mix it together with the remaining ingredients, blast chill and blend with Pacojet.

Caramelized scallions

4 scallions, 8 g raw sugar, 5 g extra-virgin olive oil, salt and pepper to taste.

Cut the scallions into halves, then season with salt, pepper and oil. Heat a pan, then add sugar and add the scallions before it browns. Cook until caramelized.


Brush the base of the plate with basil pesto; lay the tomato and caramelized onions on the plate, then add the tortelli. Finally, complete with lemon aroma, basil leaves, sage and sun-dried tomato skins.