Tortellacci Fonduta with Bresaola, Arugula Pesto and Shiitake Mushrooms
Originating in Valtellina, a valley in the northern Italian region of Lombardy, Bresaola is a well-known salume. It is made from air dried, salted beef that is taken from the top round cut of the steer.
Ingredients
- 20 tortellacci
- 4 cups arugula
- ¼ cup walnuts
- ¼ cup Pecorino Fiore
- ¼ cup Grana Padano
- 1 ea garlic clove
- 1 cup extra virgin olive oil
- 8 oz Bresaola (sliced thin)
- 1 small shallot, minced
- 4 oz Shiitake mushrooms (stemmed)
- TT salt and pepper
- TT Grana Padano
Directions
Soak arugula in cold water for 5 minutes then drain. In blender combine oil, garlic, walnuts, Pecorino and Grana Padano Cheese. Add arugula and blend until pureed, adjusting consistency with cold water. Season to taste. Sauté mushrooms and shallots in butter. Season with salt and pepper. Toss hot pasta in room temperature pesto and adjust consistency with pasta water if necessary. Arrange ravioli with mushrooms, Grana Padano, fresh arugula and Bresaola.
