The Chew: Mario Batali Minestrone Tortellini Recipe with Pie Crust

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The Chew: Mario Batali Minestrone Tortellini

Minestrone is another classic, hearty meal that you can make in a single pot, which meant it was perfect in The Chew’s One Pot Wonders episode, along with Michael’s Beef Stew Recipe. Here is everything you need to make Mario’s dressed up Minestrone Tortellini recipe, complete with a flaky crust.

The Chew: Mario Batali Minestrone Tortellini Ingredients

  • 2 beaten Extra Large Eggs
  • 2 cups Soft Goat Cheese
  • 1/2 tsp Nutmeg
  • 1/2 cup Parmesan
  • Salt & Pepper
  • Fresh Pasta
  • Olive Oil
  • 4 stalks Celery
  • 1 large Onion
  • 4 Carrots
  • 1 Potato
  • 3 cloves Garlic
  • 4 whole San Marzano tomatoes, peeled & chopped
  • 1/2 lb Ham Steak
  • 4 Zucchini
  • 10 cups Chicken Stock
  • 1 1/2 cups Cannellini beans, cooked
  • 2 cups Kale, shredded
  • Basil Leaves
  • 5 cups Cake Flour
  • 6 tbsp Sugar
  • 2 cups cold Butter
  • 1/2 cup Ice Water
  • 1 Egg
  • 1 tbsp Cream
  • 1 tsp Salt

The Chew: Mario Batali Minestrone Tortellini Recipe with Pie Crust

Chef Mario Batali made a Minestrone Tortellini recipe, complete with a golden brown pie crust covering, as part of The Chew’s One Pot Wonders show.

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Mario Batali: The Chew Minestrone Tortellini Recipe Directions

  • To make your pie crust, combine sugar, salt, and flour in a food processor.
  • Pulse into the consistency of coarse crumbs.
  • Add ice water slowly, pulsing to form a dough ball.
  • Remove dough and separate into two 2” disks.
  • Wrap in plastic and chill half an hour.
  • Preheat oven to 375 F.
  • Remove one dough disk.
  • Dust with cake flour and roll into rounds, about 16 inches in diameter and 1/4” thick.
  • Cut vent slits in the center.
  • Brush dough with egg wash.
  • Mash goat cheese to soften. Stir in eggs, nutmeg, Parmesan, salt and pepper.
  • Chill mixture about half an hour, or until firm.
  • Fill pasta with 1 tsp filling. Seal edges tightly.
  • Continue until all pasta noodles are filled.
  • Reserve noodles to add during the last five minutes of cooking your soup.
  • In a pot, heat two tablespoons of olive oil on medium, until hot.
  • Dice all vegetables.
  • Add onion, cooking for one minute. Reduce to low and stir in remaining veggies, except tomato, kale and zucchini.
  • Simmer until veggies are softened, approximately 10 minutes.
  • Add ham to mixture, stirring intermittently for two minutes.
  • Add tomato and parsley, cooking an additional five minutes.
  • Separately, heat your chicken stock.
  • Add heated stock to pot, with salt and pepper.
  • Bring to a boil.
  • Add zucchini and cannellini beans.
  • Return to a boil; then lower to a simmer.
  • Cook 20 minutes, until veggies cook through.
  • Add additional stock as needed.
  • Stir in Parmesan, finishing with basil.
  • Add kale to the top of your soup.
  • Stretch dough to cover soup pot, hanging over the edges.
  • Transfer pot to a baking sheet, and put it in the oven.
  • Bake about 20 minutes, until golden brown.
  • Break up the crust before serving.

Clinton’s Food Frenzy: Calorie Counter Quiz

Clinton Kelly challenged three audience members to guess the number of calories in familiar one pot wonder dishes. Here were the calorie totals.

  • Ground Beef Meatloaf – 398 calories
  • Bread Pudding – 446 calories
  • Ham & Asparagus Frittata – 240 calories
  • Broccoli Cheddar Soup – 563 calories
  • Coq Au Vin – 665 calories
  • Beef Chili – 395 calories
  • Mussels in White Wine – 259 calories
  • Steak Fajitas – 614 calories
  • Chicken a la King – 540 calories

The contestants all received a new slow cooker for their participation, even though none of them got the calorie counts exactly right.

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