The Restaurant is located in the city center with quiet surroundings, the Bistro is a small trattoria featuring dishes that recall Sardinian cuisine, and the Next has a minimal and industrial style, with various Gourmet Pizzas, Gourmet Burgers, and our Cicchetteria on the menu.

Phone:      +39 070 672 058
E-mail: amministrazione@luigipomata.com
Address:   
Ristorante – Viale Regina Margherita 18
CAGLIARI
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BLACK TORTELLONI WITH BORAGE, GORGONZOLA CHEESE AND WALNUTS

  /    /  BLACK TORTELLONI WITH BORAGE, GORGONZOLA CHEESE AND WALNUTS

UTENSILS

Rolling pin, Cling film, Small saucepan, Blender, Sieve, Piping bag

INGREDIENTS

  • 300 g oat flour
  • 3 eggs
  • 2 tbsp sunflower oil
  • 2 tbsp squid ink
  • 200 g tofu
  • 100 ml soy cream
  • 300 g borage
  • 50 g gorgonzola cheese
  • 100 g walnut flour

INSTRUCTIONS

For the pasta

  1. mix the flour, squid ink, eggs and oil
  2. knead until the dough is smooth
  3. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours

For the filling

  1. scald the borage twice, leaving it to rest between scaldings
  2. dry the borage and chop with a knife
  3. place the tofu in a blender and blend until creamy
  4. take the product out of the blender and add the borage
  5. place the pastry into a piping bag

For the sauce

  1. heat the cream with the gorgonzola cheese and walnut flour
  2. blend and sieve to obtain a lump-free cream

Prepare the tortelloni by pulling the dough to make it very thin. Cook the tortelloni in plenty of salted water in a saucepan. Drain and place the sauce in a dish with the tortelloni on top.