SCALLOP TORTELLINI, CAULIFLOWER VELOUTÉ & PANGRATATTO
These aren’t your ordinary tortellini, they’re better! Filled with divine scallop, they’ll leave you wanting more.
Pasta
Ingredients
200g plain flour
115g Durum wheat flour
3 Eggs
Teaspoon salt
Tablespoon olive oil
Method
Place all ingredients into a food processor. Blitz until it becomes a fine crumb. Tip onto a lightly floured bench and kneed to form a ball. Wrap in clingfilm and refrigerate for 30mins.
When the time comes to fill the pasta, roll it out using a pasta roller to setting number 7. Cut into 10cm rounds using a biscuit cutter. Place the scallop filling (approximately 1 tablespoon) into the centre of the round. To seal, lightly whisk a egg and run a light coating of the mixture around the circle, fold an press down to form a ½ circle. Fold the corners together and use more of the egg mix to seal.
Cook in a pot of boiling water for approximately 7 minutes.
Scallop filling
Ingredients
300g finely chopped scallops
150g finely chopped white fish
1 egg white
75ml cream
Tablespoon chopped chives
1 crushed clove garlic
Pinch of paprika
Method
Blizt white fish & egg white in a food processor until they form a paste. Add cream and pulse until it forms a mousse. Fold mousse and chopped scallops together. Add chives & garlic, and season with salt & pepper.
Velouté
Ingredients
2 tablespoons butter
2 heads of cauliflower chopped into small florets
1 large leek
½ cup flour
1ltr chicken stock
500ml heavy cream
Method
Melt butter in a large saucepan over medium heat. Add leek and cook, stirring, until softened, about 5 minutes. Add cauliflower and cook for a further 5 minutes. Add the stock and cream. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes. Once cooked, transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Pass mixture though a sieve and season with lemon juice, salt & pepper.
Pangratatto
Ingredients
Loaf of sourdough bread, crust removed, processed to crumbs
Finely grated zest of 1 lemon
2 garlic cloves, crushed
¼ cup olive oil
1 loosely packed sup flat-leaf parsley leaves
1 tablespoon lemon thyme or thyme leaves
Method
Preheat oven to 180°C. Toss breadcrumbs with lemon zest, garlic and oil. Spread over a baking tray and bake for 5 minutes or until golden. Cool slightly. Place herbs in a food processor and pulse until roughly chopped. Add breadcrumbs and pulse to combine. Store in an airtight container for 1-2 days (re-crisp in warm oven if needed).
Serve with Campbells Wine Trebbiano or James & Co. Wines Pinto Grigio for a great food & wine match!
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