MINT & POTATO TRIANGOLINI WITH BURNT BUTTER

Mint & Potato Triangolini with burnt butter

Today’s recipe is about simple ingredients.  Actually, come to think of it, authentic Italian cooking is often about simple ingredients.  I really wanted to make some stuffed pasta, but I did not have a lot of time (nor the ingredients) to make a traditional filling for it.  So I looked in my pantry and fridge and came up with a very simple filling: potatoes, mint and garlic.  Potato filled pasta is actually a common dish in many parts of Italy, but I liked the idea of adding some other ingredients to it, to jazz it up a little.  I was very pleased with the final result as the mint and garlic added some freshness and kick to the dish.  As the filling is quite delicate, you don’t want to have this pasta with very strong or complicated sauces or they would overpower the taste of the potatoes.  I decided for a classic burnt butter sauce and added a little garlic to it, to accentuate the garlic taste in the pasta filling.  Serve it with some thinly grated Parmigiano Reggiano and freshly ground black pepper on the top!  Enjoy!

Mint & Potato Triangolini with burnt butter

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MINT & POTATO TRIANGOLINI WITH BURNT BUTTER
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
Pasta
  • Egg pasta dough as per the instructions on How to make egg pasta dough (the filling is enough for a dough made with 300 gms – 10.5 oz. flour and 3 eggs)
Filling
  • 500 gms potatoes, boiled with 1 garlic clove and then riced
  • 150 gms Parmigiano Reggiano, thinly grated
  • 10 mint leaves, chopped
  • Salt and pepper to taste
Garlic burnt butter sauce
  • 1 or 2 garlic cloves, peeled
  • 80 to 100 gms – 2.8 to 3.5 oz. butter
  • Salt to taste
Instructions
  1. To make the filling, simply mix all the ingredients together in a bowl. Add salt and pepper to taste. Keep aside.
  2. Prepare the egg pasta dough as per the instructions on How to make egg pasta dough and then proceed to make triangolini as per the tutorial on How to make triangolini.
  3. To make the sauce, put the butter, garlic and salt in a pan and put it on a low fire until the butter melts and it starts bubbling. Raise the flame for a few seconds until the butter and garlic turn brown. Now your sauce is ready.
  4. Cook the triangolini following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your pasta (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 10 to 12 minutes to cook). So, the best solution is to taste it! Remember, to check the joint, where your pasta is thicker. It does have to remain firm to be al dente.
  5. When the pasta is cooked, drain it and put it in the pan with the butter and garlic sauce. Mix well on low fire for a minute.
  6. Serve hot with some pepper and thinly grated Parmigiano Reggiano.

Mint & Potato Triangolini with burnt butter

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6 Responses to MINT & POTATO TRIANGOLINI WITH BURNT BUTTER

  1. Conna says:

    Love the simplicity of this dish.

    The taste must be awesome.

    Well done !

    Kisses from Greece

  2. Manu, this is a lovely simple dish full of flavour and your photos are equally delicious.

  3. Cristy says:

    3 ingredients? Seriously? You are a magician, Manu! :)

  4. Eha says:

    I do NOT normally copy others, but may I do so with Lizzy’s: ‘Do you home deliver’? [OK, I know, I live a tad too far!]

  5. I agree that simple sauces like butter or just olive oil are perfect with these “parcel” pastas. Otherwise the filling is overwhelmed.

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