https://www.copymethat.com/r/s2yXw96UW/tortelli-of-ricotta-english-peas-and-bro/
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2024-06-01 19:49:31
Tortelli of Ricotta, English Peas and Broad Beans with Jersey Royals and Parmesan
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This stripy tortelli pasta recipe from Robert Chambers is full of the flavours of spring. Jersey Royals, fresh peas and broad beans combine to make a pasta dish with wow factor.
Ingredients
- subheading: Equipment:
- Pasta machine
- Pasta cutting wheel
- subheading: Pasta Dough:
- 480g of 00 flour
- 240g of semolina
- 540g of enriched egg yolk, whisked
- subheading: Parsley Pasta Dough:
- 500g of curly parsley, (weight of leaves picked from stems)
- 2l water
- 50g of 00 flour
- 100g of fine semolina
- 25g of salt
- 140g of whole egg
- 85g of enriched egg yolk
- 20ml of olive oil
- 500g of ice cubes
- subheading: Pasta Filling:
- 500g of sheep's ricotta
- 90g of Parmesan
- 20g of fresh mint, leaves only
- 200g of fresh broad beans, podded
- 100g of fresh peas, podded
- salt to season
- black pepper to season
- subheading: Jersey Royal and Mint Soup:
- 1kg Jersey Royal potatoes, cleaned and sliced
- 2l water
- 150g of unsalted butter
- 10g of salt
- 1 nori sheet
- 1 tbsp of dried wakame
- 1 bunch of mint
- 200ml of double cream
- black pepper to season
- subheading: Garnish:
- 120g of fresh peas
- 120g of fresh broad beans
- 6 sprigs of basil leaves
- 12 pea shoots
- 12 broad bean flowers
- Parmesan shavings to taste
- olive oil to taste
Note: Ingredients may have been altered from the original.
Steps
Directions at greatbritishchefs.com
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