Smoked Potato Plin, Saffron Beurre Blanc Recipe
By Giorgia Eugenia Goggi
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Easy
Fresh filled pasta is always a favourite on our menus, but in winter it becomes a constant feature. Compared to our classic tiny tortellini in broth, this ravioli is more indulgent, with a very seductive and silky butter and saffron sauce.
The filling is simple and humble: potatoes cooked under ash and lightly smoked, with a good dose of mint and Parmesan, a nod to Sardinian culurgiones, Carlo’s favourite dish. All in all, it’s perfect for a foggy winter evening.
Saffron is a spice that is particularly dear to me, perhaps because in my childhood I used to eat saffron risotto at least twice a week, and for some years now it has also been produced in Puglia with glorious results.
Try Giorgia's recipe for Kimchi Tortellini, Celeriac Broth, Kombu or Sbrisolona with Polenta, Hazelnut, Tangerine.
Recipe extracted from Moroseta Kitchen by Giorgia Goggi (Hardie Grant, £30), Photography by Maureen Evans
Ingredient for Smoked Potato Plin, Saffron Beurre Blanc
For the pasta
- 200g ‘00’ flour
- 50g semolina
- 3g salt
- 1 small egg (about 40 g)
- 7 yolks (about 140 g)
- 10g olive oil
For the filling
- 3 medium-sized potatoes, cooked under ash (see notes)
- 6g mint leaves, finely sliced
- 120g Parmesan cheese, grated
- 1 egg yolk
- salt and ground white pepper
For the Beurre Blanc
- 2 shallots, finely sliced
- 250g white wine
- 115g lemon juice
- 260g butter, cubed
- salt
How to make Smoked Potato Plin, Saffron Beurre Blanc
- Make the pasta dough: Mix the flour and semolina in the bowl of a stand mixer and add the salt. In a jug, beat together the egg, egg yolks and oil. Slowly add the liquids to the dry ingredients and knead on a medium speed for 7–10 minutes. The dough should be elastic and perfectly combined. Cover with cling film and leave to rest for at least 4 hours in the refrigerator.
- Make the filling: Peel the potatoes, then mash. You will need 430 g. In a bowl, combine the mash with the mint, Parmesan and egg yolk. Season with plenty of white pepper and salt. Mix well, then leave to rest for an hour to allow the flavours to come together.
- Make the ravioli: Roll out the dough with the help of a pasta machine, making it as thin as possible; you need to be able to almost see through it.
- Once rolled out, cut the dough into long strips about 6 cm wide. Divide the filling mixture into small balls of about 8 g each. Take the first strip and begin placing the filling balls along its length, spacing them about 1 cm apart. Fold the pasta over lengthways to encase the balls of filling, and pinch the space between each one with your fingers to seal.
- Using a pasta cutter, trim the bottom edge, then divide the individual ravioli by cutting where you pinched.
- Repeat with the remaining pasta and filling until you run out of ingredients (make sure you have 8 ravioli per person). Place the finished ravioli on a tray, well spaced out, and cover with a clean tea towel.
- Cook and assemble: Heat the beurre blanc (full recipe below) over a low heat for 2 minutes, stirring with a whisk so it does not separate and retains some volume.
- Cook the ravioli in a pan of boiling salted water for about 4 minutes; taste to check they are cooked. Drain and tip into a large lukewarm bowl. Add half of the beurre blanc and move the bowl in a circular motion to evenly coat the ravioli in the glossy sauce.
- Divide between six flat bowls and serve topped with a little more beurre blanc to taste.
How to make Beurre Blanc
- Put the shallots into a small saucepan with a pinch of salt and cook, without fat, for 5 minutes over a low heat.
- Add the wine and lemon juice and increase the heat to medium.
- Simmer until the liquid is almost completely reduced, then take off the heat and add the butter.
- Stir to gently melt the butter in the residual heat. Strain through a sieve to remove the shallots.
About the author
Giorgia Eugenia Goggi, born in Milan, transitioned from fashion to gastronomy, training in Milan, London, and Copenhagen. Since 2017, she's been the resident chef at Masseria Moroseta in Puglia, Italy, emphasizing healthful, seasonal cuisine. In 2024, she authored "Moroseta Kitchen." Image: Vogue
