Borlotti bean tortellini with guanciale broth
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These delicate little borlotti bean tortellini are served in a rich guanciale broth made by infusing guanciale into chicken stock. The tortellini are simply filled with puréed borlotti beans - and they pair beautifully with the fragrant stock. Ben Waugh finishes this dish with extra crispy guanciale, but this is optional.
Ingredients
Borlotti bean purée ragù
Pasta dough
Guanciale broth
- 1kg chicken bones
- 3l water
- 200g of onion , halved
- 200g of leek , cut into large chunks
- 200g of celery , halved
- 3 bay leaves
- 50g of thyme
- 100g of guanciale, cut into even pieces
For finishing
- 1 egg , beaten
- olive oil, for finishing
- chopped chives
- 200g of guanciale, cut into slices
Equipment
- Pasta machine
- Stand mixer with dough hook
- 5cm metal pastry rings
Method
Put the dried beans in a bowl and cover with water. Allow to soak for a minimum of 4 hours
- 50g of borlotti beans, dried
Wrap the dough in cling film and put it in the fridge for 2 hours to rest
Preheat the oven to 200°C/gas mark 6
Roast the chicken bones in the oven for 30 minutes or until golden brown
- 1kg chicken bones
Once cooked, drain the beans, reserving the liquid. Set aside a few of the beans for garnishing, and add the rest of the beans to a blender. Blend up the beans with just enough bean stock to form a smooth purée. Set aside
After the chicken stock has cooked for 2 hours, strain it through a chinois. Return the strained stock to a pan and add the guanciale. Simmer until the stock until it has reduced by half, then strain through a fine chinois
- 100g of guanciale, cut into even pieces
Preheat the oven to 220°C/gas mark 7
Line an oven tray with parchment paper. Place the slices of guanciale on the tray, and top with another piece of parchment paper. Place an oven tray over the top. Bake in the oven for around 30 minutes, or until crisp. Cut into small, even pieces and set aside for garnishing the dish
- 200g of guanciale, cut into slices
Roll the pasta out in a pasta machine, starting from the thickest setting. Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness.
Cut the pasta into discs, 5 pieces at a time, using a 50mm round cutter on a lightly floured surface. Brush the circles of pasta with the beaten egg. Pipe 10g of bean purée in the middle of each circle of pasta
Brush the edges of the tortellini with more beaten egg if necessary. Fold the pasta disc in half to make a semi circle, pressing the edges down firmly and squeezing out any trapped air. Take the bottom corners and fold them around your index finger so that they meet. Squeeze the corners together so that they bind. Store in a container generously dusted with semolina, and repeat with the rest of the tortellini
- 1 egg , beaten
Warm up enough guanciale broth to have 150ml per serving
Bring a large pan of salted water to the boil, and add the tortellini. Blanch them for 1 minutes 30 seconds, and then remove. Take out with a slotted spoon, and add them to the broth. Check the seasoning
Place a spoonful of tortellini in each bowl and top with 150ml warm broth. Finish with a few drops of olive oil, some of the reserved borlotti beans, chives, pieces of guanciale and serve
- olive oil, for finishing
- chopped chives
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Borlotti bean tortellini with guanciale broth
