Veal Tortelloni with Pomodoro Vodka Sauce

Description

Veal Tortelloni with Pomodoro Vodka Sauce

Serves 8

Pasta Dough:

2 1/2 cups all-purpose flour, preferably unbleached

3 lg. eggs

1/4 cup dry white wine

1 tsp. sea salt

Filling:

1/2 lb. lean ground veal

4 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil

4 Tbsp. brandy

1 tsp. shallot, chopped

1 lg. egg 1/4 cup fresh bread crumbs

Salt and freshly ground black pepper, to taste

Egg wash, made by combining:

1 egg yolk

1 Tbsp. water

Pomodoro Vodka Sauce, recipe follows

To make the dough, place the flour on a wooden board and form into a mound. Make a deep well in the center and break the eggs into it. Add the wine and salt. Use a fork to break up the eggs and mix the contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When the flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead the dough for about 20 minutes, until it becomes smooth and elastic. (If the dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.) Gather the dough into a ball, place it in a mixing bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes. (To test for readiness, punch the dough with your index finger. If it springs back, it is done.)

Melt butter and olive oil. Add the shallot and brown lightly. Add veal for a few minutes. Add brandy and let it evaporate. Remove from the heat and mix with bread crumbs. Put mixture in a bowl, add the egg and season to taste.

Roll pasta and cut sixteen disks, 3-inches in diameter, and sixteen disks, 2 1/2-inches in diameter. Brush the small disks with the egg wash. Put a small amount of the filling on each disk. Cover with the larger disks and close them. Cook the tortelloni in boiling, salted water for 3 to 5 minutes and drain them. Toss with Pomodoro Vodka Sauce.

Pomodoro Vodka Sauce:

1 cup soffritto (finely chopped celery, carrots & onions)

2 cloves garlic, minced

2 Tbsp. olive oil

1/8 tsp. Tabasco sauce

2 cups tomato, seeded & chopped

2 cups tomato sauce

1 tsp. salt

1/2 tsp. freshly grated black pepper

1/4 cup vodka

1 cup heavy whipping cream

1 tsp. fresh basil, chiffonade

In a large, non-reactive saucepan, cook soffritto and garlic in olive oil until onion is transparent. Add Tabasco, chopped tomato and tomato sauce. Season with salt and pepper. Simmer for 15 to 20 minutes, to thicken, over medium heat. Add vodka, cream and basil. Cook to reduce for 10 minutes. Taste for seasoning.

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