Tortelli with Parmesan, Lavender, Nutmeg and Almond
Ingredients
Filling
60g of milk
100g of cream
2g of lavender
300g of Parmesan, grated
Pasta
200g of semolina flour
100g of 00 flour
2 eggs
2 egg yolks
Sauce
100g of butter
20g of 00 flour
200ml of beef stock
salt
nutmeg, freshly grated
Garnish
50g of flaked almonds, toasted and crushed
nutmeg, freshly grated
borage flowers, to garnish
How to Make
1.Begin by preparing the filling for the tortelli. Bring the milk and cream to 70°C in a small saucepan, then remove the pan from the heat and add the lavender. Leave to infuse for 2 hours
60g of milk
100g of cream
2g of lavender
2.Meanwhile, make the pasta. Combine the ingredients together in a mixing bowl and gently knead until a smooth dough forms. Cover in clingfilm and allow to rest for 30 minutes
200g of semolina flour
100g of 00 flour
2 eggs
2 egg yolks
3.Pass the infused filling through a sieve and return it to the stove. Gently reheat the filling mixture until warm, then remove from the heat and stir through the Parmesan. Transfer to a piping bag and set aside, ready to fill the tortelli
300g of Parmesan, grated
4.Using a pasta machine, roll out the pasta dough on the lowest setting to make 2 thin sheets. Pipe neatly spaced balls of filling on one sheet of pasta and lie the other sheet on top, sealing with a little water. Cut into individual squares with the filling in the centre of each, then fold the corners up to make a classic tortelli shape
5.For the butter sauce, make a roux with 20g of the butter and the flour. Heat the stock and add it to the roux, cooking for a few minutes until smooth and combined
20g of butter
20g of 00 flour
200ml of beef stock
6.Pour half of the roux sauce into a blender along with 40g of the butter and blitz to combine. Add the remaining butter and sauce and blend again until a thick, emulsified cream is formed. Season to taste with salt and nutmeg and set aside, keeping warm until ready to serve
80g of butter
salt
nutmeg, freshly grated
7.Bring a pan of salted water to the boil and add the tortelli, cooking for 2 minutes. Drain the pasta and toss it through the warm butter sauce. Divide the tortelli between 4 bowls and finish the dish with crushed almonds, grated nutmeg and borage flowers
50g of flaked almonds, toasted and crushed
nutmeg, freshly grated
borage flowers, to garnish
by Aurora Mazzucchelli
0コメント