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Chicken and Mushroom Tortellini

Thu, 9 May 2019

Chicken and Mushroom Tortellini

 

INGREDIENTS

  • Fresh pasta dough (see page 24)
  • Red wine jus (see page 183)
  • ½ onion, diced
  • 2 cloves of garlic, chopped
  • 2 tablespoons olive oil
  • 100g wild/shiitake/chestnut mushrooms,
  • diced nice and small
  • 400g chicken mince
  • Sea salt and cracked black pepper to season
  • 10g chopped flat-leaf parsley
  • 2 tablespoons mascarpone cheese
  • 2 eggs yolks, beaten

 

TO GARNISH

  • 100g wild mushrooms (I use girolles)
  • 1 teaspoon butter
  • 2 tablespoons olive oil
  • 1 head of bok choi, leaves cut off
  • Sea salt to season
  • Salad or herb of choice (I use chervil and
  • edible flowers)

 

METHOD:

  • Start by rolling out the pasta through a pasta machine or with a rolling pin into long thin pieces, until you can see your hand through the pasta. It needs to be this thin as it will expand when boiled.
  • Make the jus and pass it through a sieve. Set aside and keep warm. Sauté the onion, garlic and olive oil in a hot pan until it’s soft. Now add in the diced mushrooms and cook on a high heat until softened.
  • Add the mince to the pan and cook until you have achieved a nice golden colour. This normally takes about 10–12 minutes. Put the mince mixture in a bowl and season nicely with sea salt and black pepper. Add the parsley and the mascarpone cheese.
  • Mix well and taste the mixture to check the seasoning. With a 7cm round cutter, cut out round pasta shapes. Place half a teaspoon of mixture into the centre and brush around one half of the edge of the pasta with egg yolk.
  • Fold the tortellini into a half moon over itself, making sure you press out any air so the edges are sealed. Now all you have to do is place your little finger on the middle of the tortellini and wrap the two sides over it, pushing the edges together to seal.
  • When you withdraw your finger there should be a small gap. Fold back the point on top of the tortellini to neaten it up. Repeat until you have used the whole mixture. I normally serve three to six tortellini per portion.
  • This mixture should give you enough to serve six to eight people. To prepare the garnish cut the mushrooms in half if they are big, although I like to use small girolles for this as they look and taste amazing.
  • Sauté them in the butter and olive oil until cooked and softened. This normally takes 3–4 minutes on a high heat. Once the mushrooms are cooked, add the leaves of the bok choi on top and cook for around 30 seconds.
  • Season nicely with sea salt and keep warm. Now place the tortellini in a pot of boiling salted water and cook for 2–3 minutes or until al dente. If you are making these in advance, once cooked refresh them in iced water instantly and lay on a tray ready to reheat when serving.
  • When ready to reheat, place them into boiling water for 1 minute.
  • To plate, start with the cooked bok choi leaves in the middle, lay the tortellini around them, drizzle over the jus, add the cooked wild mushrooms, then garnish with your salad of choice

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