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Prosciutto Balanzoni

Chapter 4 · The Mill

Prosciutto Balanzoni

Italian Pasta Fine Dining pastaspinachprosciuttoricottaeggbutterparmesanitalianhand-kneadingemulsionstuffed pasta

Vibrant emerald pasta from Bologna, featuring a silky ricotta and Prosciutto di Parma farcia finished in a nutty brown butter glaze.

Yield: 3 servings | Prep: 90 min | Inactive: 30 min | Cook: 10 min | Total: 130 min

Headnote

Balanzoni, often called “Tortelli Matti” (Mad Tortellini), are prized for their oversized shape and deep green hue. By puréeing the spinach directly into the eggs rather than folding in chopped leaves, we achieve a perfectly homogenous, silk-like dough that handles with professional precision.

Teaching Idea: Moisture Control. To prevent pasta from “weeping” or bursting during the boil, filling ingredients like ricotta and sautéed greens must be processed until bone-dry. Straining the ricotta and wringing the spinach in a lint-free towel ensures the farcia remains a stable emulsion under heat.

Ingredients

The Verde Pasta Dough

  • 200 g (1 ⅔ cups) 00 flour
  • 100 g (approx. 2 large) eggs (room temperature)
  • 50 g (approx. 1 cup packed) baby spinach
  • 1 g (pinch) Diamond Crystal kosher salt

The Salumi Filling

  • 180 g (¾ cup) whole-milk ricotta (strained)
  • 70 g (2 ½ oz) Prosciutto di Parma, finely minced
  • 45 g (½ cup) Parmigiano-Reggiano, finely grated
  • 15 ml (1 tbsp) heavy cream
  • 1 g (¼ tsp) freshly grated nutmeg
  • black pepper to taste

The Beurre Noisette Finish

  • 60 g (4 tbsp) unsalted butter
  • 30 g (¼ cup) Parmigiano-Reggiano (for finishing)

Mise En Place

  • Finely mince the Prosciutto di Parma into a paste-like consistency.
  • Strain the whole-milk ricotta through a fine-mesh sieve to remove excess whey.
  • Grate the Parmigiano-Reggiano using a microplane.
  • Measure the 00 flour and salt into a bowl.
  • Prepare a clean, wide work surface for hand-kneading.

Method

Phase 1: The Emerald Base

  1. Prep the Spinach: In a pan over medium heat, sauté the baby spinach until fully wilted. Transfer to a lint-free towel and squeeze until bone-dry. Why: Removing all moisture is critical to preventing the dough from becoming gummy or sticky during the kneading process.
  2. Purée the Base: In a high-speed blender, combine the eggs and the bone-dry spinach. Process until a smooth, vibrant green liquid forms without any visible leaf fragments.
  3. Hydrate the Flour: On the work surface, form a “volcano” with the 00 flour. Pour the green liquid into the center and gradually whisk flour from the inner walls using a fork until a shaggy mass forms.
  4. The Knead: Knead by hand for 8–10 minutes. Sensory Cue: The dough should feel as soft as an earlobe and bounce back slowly when poked. If it sticks to your hand, add a light dusting of flour.
  5. The Rest: Wrap tightly in plastic and let rest at room temperature (approx. 70°F/21°C) for 30 minutes. Why: Resting allows the gluten network to relax, making the dough extensible enough to roll to paper-thinness without snapping back.

Phase 2: The Salumi Farcia

  1. Build the Emulsion: In a medium bowl, whisk together the minced prosciutto, strained ricotta, Parmigiano, heavy cream, and nutmeg until homogenous. Sensory Cue: The filling should be stiff enough to hold its shape on a spoon and should not “weep” any liquid.

Phase 3: Shaping the Balanzoni

  1. The Roll: Roll the dough through a pasta machine to setting #6 or #7 (approx. 1.5mm). Cut into 10cm (4-inch) squares.
  2. The Seal: Place 1 heaping teaspoon of filling in the center of each square. Fold diagonally into a triangle, pressing firmly from the center outward to remove all air. Why: Trapped air will expand in the boiling water, causing the pasta to burst.
  3. The Twist: Join the two bottom corners of the triangle around your index finger and press firmly to seal, creating the signature “jumbo tortellino” shape.

Phase 4: The Finish

  1. Toast the Butter: In a wide skillet, melt the butter over medium heat. Continue cooking until the foaming subsides and it smells of toasted hazelnuts — this is beurre noisette.
  2. The Boil: Cook the Balanzoni in boiling water (100°C/212°F) for 3–4 minutes until they float and the edges are tender.
  3. The Glaze: Transfer the pasta directly into the butter with a small splash of pasta water. Toss gently over low heat until the sauce reaches Nappé. Serve immediately with extra cheese.

Glossary

  • Beurre Noisette: Butter subjected to Maillard reaction, resulting in a nutty aroma and browned appearance.
  • Farcia: A meticulously prepared, emulsified filling, typically incorporating finely minced ingredients and a binding agent, crucial for maintaining texture and stability in pasta applications.
  • Nappé: The desired consistency of a sauce, achieved through controlled reduction, where a thin film coats the back of a spoon, indicating proper emulsification and flavor development.
  • Sensory Cue: A descriptive term referring to a specific tactile or olfactory indication used to assess the quality of a culinary process, such as dough texture or butter color.
  • Volcano: A technique used when hydrating flour, referring to the method of creating a mound of flour to receive the liquid ingredient.
  • Emulsion: A stable mixture of two or more immiscible liquids, such as fat and water, stabilized by an emulsifier, essential for creating smooth, cohesive fillings and sauces.
  • Lint-Free Towel: A specialized textile used to remove excess moisture from ingredients, preventing undesirable textural changes and ensuring optimal dough consistency.