Francesco Mazzei serve up tasty Tortelli With Burrata, Nduja and Aged Balsamic Vinegar on James Martin’s Saturday Morning.

The ingredients for the pasta are: 100g “00” flour, 100g semolina flour and 3 medium eggs.

For the filling: 200g ricotta, 200g burrata, 30g nduja (room temperature), 30g grated grana Padano and salt.

For the chicken stock: 1 whole chicken, 2 spanish onion, 3 celery sticks, 4 carrots, Parsley stalk, 50 gr butter, 70g grana Padano, 200 rainbow chard, Nutmeg, Aged balsamic vinegar, Chard leaves and 50g hazelnuts.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.