The Hotel Outside has a lot to offer in the area of culinary delights. True enjoyment and the highest quality simply belong inseparably together here. On the table is what the East Tyrol region has to offer. Here for the recipe of the porcini tortelloni. The shorter the way, the younger the vitamins. The closer the farm, the better the taste. Now that it’s slowly getting cooler and autumn is just around the corner, we’ve been looking for delicious recipes for you from our Green Pearls® partners.
And we don’t want to deprive you of the porcini tortelloni from the Hotel Outside.
Have fun making it and enjoy it ;-).
Porcini mushroom tortelloni
24. September 2020
: 4
: Medium
Ingredients
- PASTA DOUGH:
- 300g flour (double handle)
- 200g yolk
- 1 egg
- 1 tablespoon of olive oil
- 1 pinch of salt
- PORCINI MUSHROOM FILLING:
- Porcini mushrooms
- Spinach
- onion, garlic
- sherry, parmesan, butter
- salt, pepper
Directions
- Step 1 PASTA DOUGH: Mix yolk, egg, and salt and let stand for 15 minutes.
- Step 2 Add the remaining ingredients, mix well, and let the finished dough rest for 30 minutes.
- Step 3 Roll out, fold like puff pastry and roll out again (strengthens the dough).
- Step 4 Use a piping bag to fill the dough, fold the dough over the filling and press the edges firmly together.
- Step 5 Cook tortelloni in warm salted water.
- Step 6 PORCINI MUSHROOM FILLING: Chop onion and garlic finely.
- Step 7 Sauté and deglaze with sherry, add finely chopped porcini mushrooms, and season with salt and pepper.
- Step 8 Finally, refine with butter and parmesan and let cool down.
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