MUSH­ROOM TORTELLINI

Friday - - Good Food -

Prep time 40 mins, plus 30 mins rest time Cook­ing time 30 mins Serves 8

FILL­ING

2 tbsp but­ter 1 tbsp olive oil 250g mush­rooms, finely chopped 2 gar­lic cloves, crushed ½ tsp nut­meg pow­der 100g ri­cotta cheese A hand­ful of thyme

PASTA

400g cake flour 5 ex­tra-large eggs 1 tsp salt Olive oil, to driz­zle Edi­ble mi­cro flow­ers, to gar­nish

SAUCE

A splash of olive oil 350g but­ton mush­rooms, sliced 2 tbsp but­ter 250g beef ba­con, chopped 2 leeks, thinly sliced 1 tbsp cake flour 375ml milk

For the fill­ing, heat the but­ter and oil on high and fry the mush­rooms un­til golden and all the mois­ture evap­o­rates. Add gar­lic and nut­meg and cook for a minute. Sea­son and cool, then mix in the cheese and thyme. Set aside. To pre­pare the pasta dough, place the flour in a heap on a clean sur­face. Make a well in the cen­tre, then add 4 eggs. Gen­tly whisk with a fork, draw­ing in the flour as you go. Knead on a flour-dusted sur­face for 5 min­utes, un­til smooth. Wrap in cling film and set aside for 30 min­utes to rest. Di­vide the dough into 4 por­tions. Flat­ten one por­tion slightly and cover the rest. Set the pasta ma­chine on the widest set­ting and flour the ma­chine and dough well. Knead through the ma­chine 4 times, fold­ing the dough and rolling un­til a long strip forms. Con­tinue feed­ing the dough, set­ting the ma­chine a notch thin­ner ev­ery time un­til you reach the last set­ting. Cover and re­peat with the re­main­ing dough. Us­ing a cookie-cut­ter, cut out discs 7cm in di­am­e­ter. Spoon a tea­spoon of the fill­ing slightly off the cen­tre of each disc. Beat the last egg and use it to brush its edges, fold to cre­ate a half-moon shape and seal the edges. Bring the two ends to­gether and press to get the tortellino shape. Re­peat to make the re­main­ing tortellini. Driz­zle with olive oil. For the sauce, heat oil in a pan on medium-high and sauté the mush­rooms un­til golden. Sea­son and set aside. Heat the but­ter in a pan on medium-high and fry the ba­con un­til crispy. Add leeks and cook for a minute. Sprin­kle the flour and add milk grad­u­ally while stir­ring un­til well com­bined. Add the mush­rooms, bring to the boil and sea­son. Turn off the heat.

Cook the tortellini in batches in boil­ing salted wa­ter for about 8 min­utes, un­til al dente. Stir oc­ca­sion­ally to pre­vent stick­ing. Drain the wa­ter, and driz­zle with oil. Serve with the sauce, gar­nished with edi­ble flow­ers.

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