This post is sponsored by BRITA.
About a decade ago I became concerned about our drinking water and while not understanding completely what exactly is in the mix, I just knew I could have a cleaner form of water if the amount of additives were reduced. I bought a water filtration system that had a little tap on the side of the sink with the bulk of the system beneath the bench.
While we were all thrilled to be drinking water that we believed was better for us, the water coming out of the tap was at best a slow trickle. You could put your cup under it, then vacuum the house or bring the ironing up to date or wash and polish your car, only to return to the sink to find it had almost filled your cup. Because the water was so slow-flowing we only used it for drinking and not for cooking which was a disappointment as I would have liked to have used it to wash produce and fill saucepans to cook pasta, rice and quinoa etc.
The other issue I had with this water treatment system is that it took up almost all the available space under the kitchen sink. It was a constant juggle to find room for the essentials like dishwashing tablets, detergent, scourers and rubber gloves.
A few years ago we moved from that house to another part of Sydney and I haven’t had a water treatment system since. Still reluctant to drink tap water, I have been buying bottled water which is not only expensive but the bottles are heavy to lug home from the supermarket and the ‘empties’ overflow the recycling bin. I also consider it too extreme and extravagant to be cooking with bottled water!
So a few weeks ago I told Carl I was buying a water treatment system. I was fed-up with buying water and not having filtered water available to drink or for cooking purposes.
But can you believe, just as I was about to begin researching water systems, I was contacted by BRITA to see if I would be interested in reviewing their 3-Way Water Filter Tap in exchange for an honest review! Incredible timing!
The BRITA 3-Way Water Filter Tap is installed as a very slick, smart, and minimalist-looking stainless steel tap unit. On the right side of the tap unit is a lever for hot and cold water and on the left you have the lever for filtered water. I was very pleased to find the water flow from the filtered tap is excellent and it rapidly fills either the sink for washing vegetables or a large pot to take to the stove.
Another relieving feature is that the unit takes up very little space under the kitchen sink; it’s barely noticeable. The filter will last for around six months and will beep when it needs to be replaced.
I’m so happy to have filtered water plumbed through my kitchen sink again. Everyone in the family is drinking more water and I’m enjoying being able to use it for all my cooking.
Celebrity Chef, Gary Mehigan is the ambassador for BRITA Water. He says having good water is ‘like using a good salt or olive oil, if all the basics are right, you have the foundations for good cooking’. I cooked one of Gary’s recipes, Ricotta and Lemon Tortellini with Tarragon and Ricotta Salata, using filtered water as one of the key ingredients. As the pot of water came to boil, there was no chlorine smell and I felt I was putting the tortellini into a very clean and fresh pan of water.
In terms of this ricotta and lemon tortellini, I’d have to say it was incredible. This is a restaurant-quality dish that isn’t actually as intimidating as it might appear. I enjoying dusting down my pasta maker and creating these little Italian bites. Yes, it’s a messy process and I did seem to have flour from one end of the kitchen to the other but I can only say it was absolutely worth it. I’d like to cook this again as an entree for a dinner party.
BRITA and Gary Mehigan have many more fantastic recipes on their website. You can see those and this tortellini recipe here!
- For the pasta:
- 300g OO (strong) flour
- 1 tbsp olive oil
- 1 tbsp filtered water
- pinch of salt
- 3 whole eggs
- For the filling:
- 300 g ricotta
- zest of 1 lemon
- 100g ricotta salata (salted dried ricotta)
- 50 parmesan
- ¼ cup fresh tarragon leaves
- pinch of freshly ground black pepper
- pinch flaked salt
- 1 for egg wash
- ¼ cup fine white semolina
- For the sauce:
- zest and juice juice of 1 lemon
- 100ml extra virgin olive oil
- tarragon leaves to decorate
- Filtered water for boiling
- Place the plain flour, salt, olive oil, filtered water and 3 eggs into a food processor and blend to a fine moist crumb. Turn the dough out onto the bench and knead into a ball. Continue to knead until the pasta is smooth, cohesive and elastic. Press the dough into a rough rectangle and wrap in cling wrap and set aside in the fridge for 30 minutes.
- Unwrap the dough and place onto a lightly floured bench. Use a rolling pin to elongate the rectangle so that it will pass easily through the widest setting of your pasta machine. Turn the handle and feed the pasta through the machine, teasing the rolled dough along the bench as it feeds through the machine. Remember to lightly flour the pasta dough between each rolling to prevent the dough from sticking.
- Repeat the process reducing the gap between the rollers each time it goes through until you reach the second last setting. The pasta should be thin but not so thin you can see your hand through it. The density gives mouth feel and some sturdiness to the tortellini. (On my pasta machine I started at 9 and went down to 5 - any thinner and I was starting to see my hand).
- Meanwhile place a large pot of filtered water on the stove to boil. Add salt.
- Cut 20, 10 cm circles out from the dough sheets with a pastry cutter and cover with a damp cloth.
- Mix the drained ricotta and lemon zest from one lemon. Add the ricotta, grated salata and parmesan (leaving some to garnish) as well as ¾ of the tarragon leaves mix and season with salt and pepper.
- Place a heaped teaspoon of the ricotta mixture in the centre of each pasta circle and brush half the edge with egg wash, then fold in half. Press the edge down with your fingers to seal in the mixture and form a little half moon or ravioli. Turn the two corners of the half moon shaped ravioli towards each other to form a tortellini. Stick the leading edges together and place onto a plate or tray sprinkled with the semolina.
- Sit them up and set aside for a few minutes.
- Place the second lemon zest and juice into a bowl. Add a pinch of salt and pepper and whisk in the extra virgin olive oil.
- Place tortellini in boiling salted filtered water for 2 – 3 minutes or until just tender. Drain and place them in a bowl. Drizzle with lemon oil, a few of the remaining tarragon leaves and grate the dried ricotta salata or parmesan over the top and serve.
Do you have the convenience of filtered water through a tap?
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