https://www.copymethat.com/r/xvzfMd8EH/mushroom-tortellini-en-brodo/
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2024-05-19 09:02:50
Mushroom Tortellini En Brodo
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Recipe by Laura Sharrad. MasterChef S12E55
Ingredients
- subheading: Mushroom Broth:
- 1 tbsp extra virgin olive oil
- 4 chicken wings, chopped
- 2 red onions, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 5 to 6cm piece Parmesan rind
- 30g dried porcini mushrooms
- 15g dried morel mushrooms
- 15g mixed dried forest mushrooms
- 15g dried chanterelle mushrooms
- 2L water
- sea salt flakes and black peppercorns
- subheading: Chestnut Pasta Dough:
- 100g 00 flour, plus extra for dusting
- 100g chestnut flour, toasted
- 2 eggs
- 2 tsp olive oil
- 2 tsp salt flakes
- subheading: Mushroom Filling:
- 1 tbsp extra virgin olive oil
- 20g butter
- 1 brown onion, finely diced
- 1 leek, white part only, finely diced
- 100g fresh porcini mushroom, finely diced
- 200g pine mushrooms, finely diced
- sea salt flakes and black pepper
- 100g Parmesan cheese, finely grated
- subheading: Geraldton Wax Oil:
- 100g Geraldton wax leaves
- 200ml grapeseed oil
- subheading: To serve:
- finely sliced fresh porcini
- shaved truffle
- aby wood sorrel leaves
Steps
- For the Mushroom Broth, place oil, chicken wings, onions, carrots, leek and rind into a large saucepan and fry until light golden. Add water, mushrooms, a pinch salt and a teaspoon black peppercorns and simmer gently for 1 hour.
- Strain through a muslin cloth into a clean saucepan and season to taste. Set aside, covered, to keep warm.
- For the Chestnut Pasta Dough, place ingredients into the bowl of a stand mixer and mix until a dough forms. Knead the dough into a smooth ball, wrap in cling film and rest for 30 minutes.
- Once rested, cut dough into thirds and working with one portion at a time, pass through a pasta roller from the thickest setting to the thinnest, three times over to laminate well.
- Roll to setting 8, then lay sheets onto a floured bench and cut out rounds using a 5cm round cutter. Cover with a damp tea towel and set aside for assembly.
- For the Mushroom Filling, place olive oil and butter into a frypan over medium heat. Add onion and leek and cook until soft and caramelised, approximately 5 to 8 minutes.
- Add mushrooms and fry until tender. Season with salt and pepper. Remove from the heat and set aside to cool.
- Add Parmesan and mix in thoroughly.
- To assemble the tortellini, spoon 3g filling into the centre of each pasta round. Fold, seal and shape into tortellini.
- When ready to serve, bring a large saucepan of salted water to the boil and cook tortellini until al dente, about 3 minutes. Drain well and divide between serving bowls.
- For the Geraldton Wax Oil, combine ingredients into a blender and process until thoroughly combined. Pour through a muslin lined sieve and set aside.
- To serve, scatter porcini slices and wood sorrel leaves over tortellini. Return Mushroom Broth to the boil and pour over the tortellini. Drizzle lightly with Geraldton Wax Oil and finish with shaved truffle.