The Chew: Award-Winning Dinner Idea
Do you want to make an award-worthy dish that will impress your guests or dinner companions? The Chew’s Mario Batali was in the kitchen for a pre-Oscar show featuring a recipe for Tortelli of Potato and Chives.
It’s believed that this type of recipe was invented to stretch leftovers into another full meal and make enough to go around. Imagine the pasta is in the middle, size-wise, between tortellini and tortelloni.
The Chew: Mario Batali Tortelli of Potato and Chives Recipe Ingredients
Since it’s a dish designed to reclaim leftovers, throw in whatever you have on hand or things that might sound like good additions (hint: bacon). “The undisputed king of cheeses” is Parmigiano-Reggiano, but Mario said you could also use Pecorino. You want the filling to ooze out of the finished product. Add jalapeno if you want a spicy kick.
- 4 boiled, peeled Russet Potatoes
- 1/2 cup chopped Chives
- 2 cloves sliced Garlic
- 1/4 cup Tomato Paste
- 1/2 cup grated Parmigiano-Reggiano
- 1 recipe Pasta Dough
- 1 diced Red Onion
- 1 tbsp Red Pepper Flakes
- 1 14 oz can hand-crushed Whole Peeled Tomatoes
- 1/2 cup Olive Oil
Mario Batali: The Chew Potato and Chive Tortelli Recipe Directions
- Mash potatoes in a bowl, mixing in chives with olive oil and cheese.
- Roll pasta dough out on the thinnest setting and cut into squares of 4”.
- Place a tablespoon of potato filling in the center of every pasta square.
- Fold opposite corners into each other and seal in a triangle shape.
- Bring the triangle points together and pinch to hold in place.
- Boil six quarts of water in a large, heavily salted pot.
- Saute onions, garlic, and chili flakes in olive oil in a saute pan for a couple minutes.
- Add tomato paste and crushed tomatoes.
- Boil and simmer about 10 minutes.
- Take off heat.
- Drop tortelli into boiling water, cooking just until tender.
- Remove tortelli and toss with tomato sauce.
- Cook on medium low and serve warm, garnished with cheese and chives.