Tortelli of Potato and Chives with Brown Butter and Sage are brilliant; simply brilliant. The flavors are crisp, yet subtle; fresh and earthy; aromatic, but mildly so. Great eating.
- 4 Russet potatoes boiled 40 minutes, and peeled
- 1/2 Cup grated Parmigiano-Reggiano plus 1/4 Cup
- 1/2 Cup chopped chives, plus 4 teaspoons
- 2 eggs
- 1/2 teaspoon freshly grated nutmeg
- 4 Tablespoons butter
- 8 sage leaves
- juice of 1/2 lemon
- 3 1/2 to 4 Cups all-purpose flour
- 4 extra-large eggs
- 1/2 teaspoon extra-virgin olive oil
- Mound 3 1/2 cups 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 and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
- The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
- Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
- Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
- Roll or shape as desired.
- Bring 6 quarts water to boil and add 2 tablespoons salt.
- In a mixing bowl, crush potatoes with a masher until smooth. Add cheese, chives, eggs and nutmeg and mix well.
- Roll out pasta to thinnest setting and cut into 4-inch squares. Place 1 tablespoon potato mixture in center of each square.
- Fold opposite corners of each square together and press firmly to seal and form a triangle.
- Bring the opposite points of the triangle together and press firmly to meld.
- Continue until all pasta is stuffed and formed into tortelli.
- Drop pasta into boiling water and cook until tender, about 6 to 7 minutes.
- Meanwhile, melt butter in a 12- to 14-inch saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside.
- Drain tortelli well, gently pour into saute pan and return to heat. Add remaining chives and cheese, toss to coat and serve immediately.
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