Difference between revisions of "Artichoke-Celeriac Tortellini"
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| − | Tortellini Filling | + | =Tortellini Filling= |
| − | 1 14oz can of artichoke hearts, drained and quartered | + | *1 14oz can of artichoke hearts, drained and quartered |
| − | 1/4 of a celeriac (celery root), grated | + | *1/4 of a celeriac (celery root), grated |
| − | 1 Tbsp olive oil | + | *1 Tbsp olive oil |
| − | 1 clove garlic, minced | + | *1 clove garlic, minced |
| − | 1/2 tsp dried marjoram | + | *1/2 tsp dried marjoram |
| − | 1/2 tsp crushed red chili flakes | + | *1/2 tsp crushed red chili flakes |
| − | Salt and pepper, to taste | + | *Salt and pepper, to taste |
Saute all ingredients over medium-high heat until softened. Allow to cool a bit, then coarsely chop in food processor. | Saute all ingredients over medium-high heat until softened. Allow to cool a bit, then coarsely chop in food processor. | ||
| − | Pasta Dough | + | =Pasta Dough= |
| − | 1 cup semolina flour | + | *1 cup semolina flour |
| − | 1/2 cup whole wheat pastry flour | + | *1/2 cup whole wheat pastry flour |
| − | 1/2 cup almond flour/meal** | + | *1/2 cup almond flour/meal** |
| − | 1/2 tsp salt | + | *1/2 tsp salt |
| − | 1 tsp olive oil | + | *1 tsp olive oil |
| − | 1/2 cup water | + | *1/2 cup water |
| − | Combine all ingredients | + | ==Combine all ingredients== |
| − | + | knead well for a couple of minutes. Split dough in half (cover unused half with a slightly damn towel) and roll on a floured surface, folding dough several times to help strengthen the gluten. Roll to about 1/16", adding additional flour as necessary. | |
| − | |||
| − | + | ==To assemble tortellini== | |
| + | Using a drinking glass/cookie cutter etc. of about 2 to 2 1/2" in diameter, cut out tortellini skins. Place 1/2tsp of filling in the center. Fold tortellini in half, pressing the edges together (if they don't stick you can brush them with a bit of warm water). Wrap the tortellini around your finger so the corners overlap a bit and squeeze until they stick. Fold top edge backwards a bit. For illustrated instructions click here. Repeat with remaining dough. As I completed folding a batch I would place them on a floured baking sheet covered with a slightly dampened towel. When I finished them all I put them in the freezer for about 10-15min to toughen them up a bit. | ||
| − | I | + | ==To cook== |
| + | Bring a large pot of well-salted water to a rolling boil. Drizzle some oil in the pot, then drop in the pasta (I did it in 2 batches). Stir them well to prevent sticking. Cover pot and bring back to a boil. Add 1/2 cup of cold water, stir. Cover again, keep checking them and when they start to float they should be done. Gently strain (I scooped them out with a slotted spoon and put in a strainer). Toss them with a bit of oil. | ||
| + | |||
| + | ==Serve with== | ||
| + | 1 bunch of asparagas and 1/2lb of shiitake mushrooms (stems used for [[Balsamic-Port Reduction Sauce|this reduction]]), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes. | ||
[[Category:Cookbook]] | [[Category:Cookbook]] | ||
Revision as of 14:19, 5 September 2005
Tortellini Filling
- 1 14oz can of artichoke hearts, drained and quartered
- 1/4 of a celeriac (celery root), grated
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp dried marjoram
- 1/2 tsp crushed red chili flakes
- Salt and pepper, to taste
Saute all ingredients over medium-high heat until softened. Allow to cool a bit, then coarsely chop in food processor.
Pasta Dough
- 1 cup semolina flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup almond flour/meal**
- 1/2 tsp salt
- 1 tsp olive oil
- 1/2 cup water
Combine all ingredients
knead well for a couple of minutes. Split dough in half (cover unused half with a slightly damn towel) and roll on a floured surface, folding dough several times to help strengthen the gluten. Roll to about 1/16", adding additional flour as necessary.
To assemble tortellini
Using a drinking glass/cookie cutter etc. of about 2 to 2 1/2" in diameter, cut out tortellini skins. Place 1/2tsp of filling in the center. Fold tortellini in half, pressing the edges together (if they don't stick you can brush them with a bit of warm water). Wrap the tortellini around your finger so the corners overlap a bit and squeeze until they stick. Fold top edge backwards a bit. For illustrated instructions click here. Repeat with remaining dough. As I completed folding a batch I would place them on a floured baking sheet covered with a slightly dampened towel. When I finished them all I put them in the freezer for about 10-15min to toughen them up a bit.
To cook
Bring a large pot of well-salted water to a rolling boil. Drizzle some oil in the pot, then drop in the pasta (I did it in 2 batches). Stir them well to prevent sticking. Cover pot and bring back to a boil. Add 1/2 cup of cold water, stir. Cover again, keep checking them and when they start to float they should be done. Gently strain (I scooped them out with a slotted spoon and put in a strainer). Toss them with a bit of oil.
Serve with
1 bunch of asparagas and 1/2lb of shiitake mushrooms (stems used for this reduction), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.