• 200g hard flour
• 25g semolina
• 200g egg yolk
• 500g broccoli
• 20g onion
• 1 garlic
• 100ml broccoli stock
• 1 tin anchovies
• 2 lemons
• lemon juice
• 100g Caciocavallo cheese
• 25g cooking cream
• 230g burrata cheese
• 20g parmesan cheese
• salt and pepper
• 500g anchovy
• 1 garlic clove
• 2 lemons
• 2tbsp white wine vinegar
• 20g Taggiasca olives
1. Start with the pasta dough by mixing all the ingredients slowly. Rest the dough for one hour.
2. Once rested, run the dough through a pasta roller on progressively thinner settings until you have a sheet of paperthin pasta.
3. Cut the sheet into rounds using a round cutter, spacing the rounds as close together as possible.
4. Place one teaspoon of filling in the middle of each round of pasta. Brush with water along the edge of the round to moisten.
5. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on a well-floured baking sheet and cover.
1. Melt the caciocavallo cheese with the cooking cream in a bain marie for a few minutes and set aside
1. Cut the broccoli into small tips. Blanche it. 2. Sauté the onion with garlic and anchovy until caramelised. Add the blanched broccoli with some stock and leave to cool. 3. Blend everything smoothly. Add salt and
pepper and olive oil to taste.
1. Clean, wash and debone the fish.
2. Blend all the ingredients and marinate the anchovy for five to six hours (depending on size).
1. Cut one lemon into wedges (take out the
pulp and keep only the zest).
2. Squeeze the other lemon, sauté the zest in a pan with olive oil; add salt and sugar, lemon juice, and cook slowly until it is confit.
Plating & presentation
1. Boil water and add some salt. Cook the tortelli in the salty boiling water.
2. Place on top of the broccoli cream, brushed in a circle on a plate.
3. Garnish with lemon comfit, broccoli and micro herbs.