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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