Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sicily X
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
None

Ingredients

To Make Salsa Balsamella:

Directions

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you

have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.

Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. Yield: 1 pound

To Make Salsa Balsamella:

Melt butter in a 2-quart saucepan until frothing. Remove from heat and stir in flour with a whisk. Cook over low heat for 4 to 5 minutes, stirring constantly. Add 1/2 hot milk an whisk until smooth. Add remaining milk and whisk until smooth. Bring to boil, add nutmeg, lower heat and simmer 10 minutes.

Can be used hot or cold.

To Make Tortelloni Al Forno: Preheat oven to 425 F. Bring 6 quarts of water to boil and add 2 tablespoons salt.

Heat oil in a 12 to 14-inch saute pan until smoking and add onions. Cook onions until softened but not brown, about 1 to 2 minutes. Add radicchio and cook until softened and lightly gray in color, about 5 to 6 minutes. Remove from heat and allow to cool.

Meanwhile, drop tortellini into boiling water and cook until tender. Gently drain and place in a large mixing bowl. Add cooled radicchio mixture, balsamella and half the grated cheese. Gently stir to mix well. Divide among 4 buttered gratin dishes, sprinkle with the remaining cheese and bake until bubbly and crusty on top, about 20 minutes. Serve immediately.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Ultimate Deviled Eggs

Recipe courtesy of Nancy Fuller

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Eggs Over Easy

Recipe courtesy of Alton Brown

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Deviled Eggs

Recipe courtesy of Sandra Lee

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Whole-Grain Pasta with Chickpeas and Escarole

Recipe courtesy of Food Network Kitchen

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

Recipe courtesy of Bobby Flay

Fresh Egg Pasta

Recipe courtesy of Mario Batali

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.