“Baccapatà” Tortelloni with Cod, Potatoes and Balsamic Vinegar

by | Jun 16, 2021

Cooking time: 2h 30 min

Ingredients for 2 portions

Fresh Pasta:

  • 200 g All-Purpose Flour
  • 1 Egg
  • 42 – 45 g Yolks (3 yolks)


  •  300 g Cod Fish
  •  3 Boiled Potatoes
  •  Salt, Pepper and Rosemary to taste



Mix eggs and flour. Knead until the mixture becomes soft and homogeneous.

Place the dough into a container and leave it to rest in the fridge.

Stuffing. Peel the potatoes, Boil and press them.

Season the potatoes with pepper, rosemary and a drizzle of oil. Add the cod fish, previously chopped into small pieces. Mix the ingredients and leave aside.

Once the dough is ready, roll it out. Cut out 8-10 cm diameter circles.

Stuff the circles. Brush them with a bit of yolks. Close the circles up as we show it in the video. Place the tortelli onto a slightly floured surface.

Dressing. Clean the turnip greens or broccoli and blanch them into salted water. Let them cool. Season with salt and oil. Leave aside.

Cut the gorgonzola into small pieces. Heat the cream to 60 °C. Blend the two ingredients.

Cook the tortelli. When ready, toss them into a pan with a bit of gorgonzola cream. Use your imagination or follow my suggestions to serve the dish. Serve with broccoli (turnip greens) and several drops of our Balsamic Vinegar.

The recipe created by the chef Umberto De Magistris @Mediterranean_Chef

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