TORTELLI WITH SANREMO PRAWNS AND CONFIT CEDAR
To create a good dish, it is necessary to perfectly know the raw materials, distinguish the flavors and often transform them with a good dose of verve. The creative process fascinated me since a was a child: the combination of flavors, aromas, the combination of shapes and the balance of contrasts, both in the kitchen and in life.
The dish I want to present to you, represents me in particular because it is a combination of tastes of my native land, Calabria and the land of adoption, Liguria
TORTELLI FILLED OF PECORINO DEL MONTE PORO
WITH SWEET CALABRIAN PEPPER MOUSSE, SANREMO PRAWNS AND CONFIT CEDAR
INGREDIENTI PER 4 PERSONE:
For the pasta:
250 gr. flour 00
10 egg yolks
For filling:
200 gr. fresh pecorino from Monte Poro
200 gr. seasoned and grated pecorino from Monte Poro
enough pepper
50 ml fresh cream
50 ml vegetable broth
For sweet pepper mousse:
200 gr. roasted sweet calabrian pepper mousse
50 ml vegetable broth
50 ml olive oil EVO
20 ml cedar juice
enough salt and pepper
For prawns:
8 Sanremo prawns
enough salt and pepper
enough olive oil EVO
For cedar: :
1 cedar
20 gr. salt
20 gr. sugar
enough water
Let’s start preparing the pasta by mixing the flour and the eggs until the mixture is smooth and homogeneous. Let it rest in the fridge for at least two hours, covered with film.
For our filling, combine all the ingredients in a bowl and blend until a fine filling is obtained and put it in a pastry bag.
Roll out the very thin dough and cut into squares of regular size 5cm x 5 cm, fill with the pecorino stuffing and close the tortello-shaped pasta.
Meanwhile roast the peppers, remove the peel and blend them with all the other ingredients, with the help of a mixer. Sift the mixture and place it in a siphon with 2 gas charges
Chop the prawns for at least 24 hours at – 20 degrees, peel them and dice them, season with salt, pepper and EVO oil .-
Peel the cedar with a potato peeler, cut it into julienne strips, blanch in boiling water for 1 minute, replace the water and repeat the operation 2 more times.
Make a syrup with water, salt and sugar and cook the skins until they are tender.
And now we assemble the dish “Tortelli with prawns from Sanremo and cedar confit”: cook the tortelli in salted water, season them with a little EVO oil, install them and add the pepper mousse, previously regenerated at 60 °, place the chopped shrimp, alternated withthe julienne of confit cedat. Finish with a dash of EVO oil and a sprinkle of pepper.
Enjoy your meal!
Giuseppe Mardecheo
Ligure Blue Restaurant