TomaTruffle, Ricotta and Leek Tortellini

TomaTruffle, Ricotta and Leek Tortellini

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TomaTruffle, Ricotta and Leek Tortellini

with Salsify Puree, Hazelnuts, Crisp Serrano & White Alba Truffle

Created by Chef Melissa Craig of Barefoot Bistro, Whistler, BC

Serves 6-8 people

 

This is a great winter dish, we serve it with white Alba truffles which are in season October to December sliced table side.  Very easily made vegetarian with no serrano ham. 

 

LEEK AND RICOTTA FILLING

2 teaspoons canola oil

2 tablespoons unsalted butter

1 small leek

¼ cup white wine

1 ½ cups ricotta cheese (70% moisture, 14% milk fat)

¾ cup grated Point Reyes TomaTruffle

Zest of half a lemon

1 large egg yolk

Kosher salt, to taste

¼ cup shaved Point Reyes TomaTruffle

½ cup toasted hazelnuts, skins removed and chopped

20 g white alba truffle

 

Start by preparing the leeks.  Trim the dark green top of the leek off about 1” above the white of the leek, reserve the green top for making stock.  Cut the leek in half lengthwise and cut into thin slices.  Place into a bowl of cold water and thoroughly wash to remove all the dirt.  Over medium heat sauté the leeks in the oil and butter for 2-3 minutes or until soft, at this point add the white wine and cook until reduced.  Refrigerate until cool.  In a bowl combine the finely grated TomaTruffle cheese, ricotta, the chilled leek mixture, egg yolk and seasoning mix until fully incorporated. Place the mixture into a piping bag and hold refrigerated until ready to assemble the tortellini.

 

PASTA   

¾ cup 00’ flour

½ cup semolina flour

3 large egg yolks

½ teaspoon extra virgin olive oil

Water

Kosher salt for blanching, to taste

 

Place all the ingredients into a food processor and mix until a soft dough starts to form.  Remove the dough from the processor and knead by hand for 6-8 minutes.  The kneading process develops the gluten in the flour and firms the texture of the dough.  Wrap the finished dough in saran wrap and let rest for minimum of 20 minutes and maximum of 24 hours in the fridge.  The dough will begin to oxidize and discolor after 24 hours.  Remove the dough from the fridge and allow it to warm to room temperature.  Cut the dough into 2 pieces and keep them wrapped in saran wrap while you are not using them.  Using a rolling pin roll the dough so that it is thin enough to roll through the largest setting on your pasta machine.  Roll the dough through the largest setting of the pasta machine using a little extra flour as necessary to prevent the dough from sticking.  Move the setting of the machine down one notch at a time and roll the dough through each setting once. Roll the dough until it is at a thickness of less than 1 mm and cut into rounds.  Keep the rounds covered to prevent them from drying out.  You will need 18 rounds. 

 

Put a small amount of cold water in a bowl and lightly brush a pasta round with water and pipe about 20 g of filling onto the center of the round.  Fold the round in half and press the edges firmly together making a ¼ inch edge, being sure to remove as much air as possible.  Finish the tortellini shape by joining the edges, using a little bit of water to help the ends stick.  Repeat with the remaining rounds of dough.  Place the finished tortellini on to a parchment lined bake sheet.

 

WHITE WINE CREAM SAUCE

1 tablespoon canola oil

1 tablespoon unsalted butter

1 medium shallot, peeled

1 clove garlic, peeled

1 sprig fresh thyme

¼ cup white wine

2 cups heavy cream

Kosher salt, to taste           

 

Thinly slice the shallot and garlic and sauté in a small sauce pot over medium heat until translucent.  Add the white wine and reduce by ¾, then add the cream and continue reducing until the sauce coats the back of a spoon 10-15 minutes. Strain sauce through a chinois and season to taste with kosher salt.

SALSIFY PUREE    

1 lemon

4 medium salsify, peeled

1 ½ cups vegetable stock

½ cup heavy cream

1 tablespoon unsalted butter

Kosher salt, to taste

 

In a small bowl combine 2 L of cold water and the juice of one lemon.  Peel and dice the salsify and place it into the acidulated water to prevent them from browning.  Place all the ingredients into a small heavy bottomed sauce pot.  Simmer all ingredients over medium heat until the salsify is tender.  Strain the liquid from the salsify and reserve for blending.  Place into a blender, adding reserved liquid as needed and puree until smooth.  Finish by blending in cold butter and season to taste.

SERRANO CHIP   

8 thin slices serrano ham

 

Pre heat oven to 260 F.  Press the sliced serrano between 2 pieces of parchment paper on a baking sheet and cover with a second sheet.  Bake for 45-55 minutes until the serrano is crispy.  This can be done 3-4 days in advance and stored in an airtight container.

TO ASSEMBLE THE DISH

Fill up a medium size pot with water and bring to a boil for blanching pasta.  Cook the tortellini in salted boiling water until they float to the surface, approximately 3 minutes.  The pasta should be al dente which is tender to the tooth.  Remove with a slotted spoon and place in a large saucepan, add cream sauce to coat the pasta.  Heat salsify puree in a small saucepan.  Place 2 tablespoons of salsify puree in the middle of a warm bowl and top with 3 tortellini and a spoon of the cream sauce.  Garnish with toasted hazelnuts and crisp serrano.  Lastly shave approximately 3 g of white truffle on top of each dish with a truffle slicer as well as the shaved TomaTruffle cheese.

1 comment

Nathanael Greene Slater

Yummu chemistry!

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