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Ricotta Tortellini

Ricotta Tortellini

Ricotta Tortellini with Current and Pine Nut Sauce

Ricotta Tortellini with Current and Pine Nut Sauce

Serves 2 (or 4 as an entree)

RICOTTA FILLING
300g Ricotta
Half a beaten egg – reserve the other half for the egg wash to seal tortellini
Zest of 1 lemon
2 sprigs of lemon thyme
Sea salt

Strain ricotta in a sieve over a bowl in the fridge covered in cling wrap.
Combine ricotta, lemon zest, lemon thyme leaves, sea salt & half an egg in a bowl and mix until thoroughly combined.  Taste.

PASTA
1 egg (room temperature)
100g flour
Olive Oil

Combine ingredients in a food processor and process until you have a moist crumb.
Knead until well formed then cover in cling wrap and rest for 30-60 minutes.

SAUCE
Handful of eshallots finely sliced
Garlic
Sprig of thyme
Balsamic Vinegar – Giuseppe Giusti silver label
Olive Oil
Approx 1/2 cup currants (rehydrated in water)
Approx 1/2 cup pine nuts

Pecorino or Parmesan

============================================================================================
Make the tortellini
Roll out pasta to desired thickness.
Cut out circles and place filling onto each circle. Use only an amount of filling which will allow you to fold and seal the tortellini in half.
Brush top half of the inside edge of the pasta sheet with egg wash, then form totellini by folding over and sealing. Then using thumb, lightly dent the middle of the pasta along the straight side and folding tips togther, seal with egg wash to form a tortellini.
Place tortellini on lightly floured plate.

Bring a large saucepan of water to boil and then let simmer.

Make the sauce
Caramelise shallots in a non stick frying pan with oil, thyme, garlic and salt.  Start by cooking the onions “Blond” then gently turn up the heat as they cook until caramelised – careful not to burn.
Add balsamic vinegar and let it reduce a little. Ensure the mixture isn’t too dry.
Add drained currants and then finish with the pine nuts.

Remove excess flour from bottom of tortellini and place in salted boiling water and cook for approximately 3 minutes.  Remove when they have floated to the surface.

Plate tortellini and spoon over sauce.  Finish with finely grated Pecorino or Parmesan.

Notes:
Thanks to my Cooking Partner in Crime and his dexterous fingers for making the tortellini!

My interpretation of the recipe as seen on MasterChef Australia on Ten

Useful Websites:
How to Make Tortellini by Guy Grossi

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Chargrilled stuffed squid with green bean, olive and tomato salad

Chargrilled stuffed squid with green bean, olive and tomato salad

Ingredients
2 whole squid
2 anchovy fillets
1 clove garlic, finely chopped
2 eshallots, finely chopped
1/2 cup fresh ciabatta or sourdough breadcrumbs
1 tsp finely grated lemon rind, plus 1 tbs juice
1-2 tbs coarsely chopped fresh flat leaf parsley
¼ cup olive oil, plus extra oil to drizzle
100g green beans, blanched and refreshed in cold water
1 vine-ripened tomato, blanched, peeled, seeded, and diced
2 tbs sherry vinegar
150g marinated kalamata olives, bruised and pitted

1. To clean whole squid pull the tentacles firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the tentacles, discard beak. Remove quill (see-through plastic-like feather inside hood). Wash inside well to remove any remaining gut. Cut tentacles into 1.5cm lengths. *

2. Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add tentacles and cook until opaque and just cooked. Season to taste.

3. Meanwhile, combine tomatoes, beans, olives, ½ tablespoon oil and vinegar in a bowl, season to taste.

4. Combine tentacle mixture in a bowl with lemon, parsley and breadcrumbs.

5. Spoon tentacle mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Heat grillpan, cook squid, turning until golden and squid is just cooked through. Slice squid.

6. Divide salad among plates and top with squid, spoon over any remaining dressing to serve.

Notes:
* Skin also needs to be removed from the Squid
Substituted kalamata olives with ligurian olives (sweeter and nuttier)
Used light sourdough baguette from Bourke St Bakery for the breadcrumbs.

Recipe Courtesy of Masterchef Australia on Ten

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