Asiago Polenta Tortellini
dipped in Asiago Stravecchio PDO
Chef Michael Toscano of Da Toscano | New York
Adapted by StarChefs | May 2022
INGREDIENTS:
Polenta Tortellini Filling:
100 grams white polenta
300 grams Asiago Stravecchio
30 grams butter
15 milliliters olive oil
Salt
Black pepper
Polenta Tortellini:
600 grams 00 flour
12 egg yolks
Semolina flour
To Assemble and Serve:
Yield: 1 serving
Salt
Grated Asiago
METHOD:
For the Polenta Tortellini Filling:
In a pot, bring 830 milliliters water to a boil. Add white polenta and cook 1 hour, stirring occasionally, making sure the polenta doesn’t dry out or stick to the bottom of the pot. Add more water as necessary. Add Asiago, butter, and olive oil. Using an immersion blender, blend polenta until smooth. Season with salt and pepper. Pour onto a sheet tray then refrigerate until set. In a stand mixer fitted with a whip attachment, whip the filling until light and fluffy. Transfer to a piping bag and set aside.
For the Polenta Tortellini:
In a stand mixer fitted with a dough hook attachment, knead together flour and egg yolks until dough comes together. Using a pasta machine, run the dough through the roller 7 times on the widest setting. Working down the settings, continue rolling until the dough is 3-millimeters thick. Using a 3-inch round cutter, cut the sheet of pasta into rounds, spacing the rounds as close together as possible. Gather the scraps into a ball and set aside. In the center of each round, place 1 teaspoon Polenta Tortellini Filling. Wet your finger with water and run it along the edges of each round to moisten. Fold the dough over the Polenta Tortellini Filling to form a half moon, then draw the two corners together to form a rounded bonnet shape. Press tightly to seal. Dust with semolina, place on a baking sheet, and cover. Repeat with reserved dough scraps, re-rolling, cutting, filling, and shaping.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add 10 pieces Polenta Tortellini and boil until al dente. Strain and transfer cooked Polenta Tortellini onto a linen napkin. Serve alongside grated Asiago to dip.
