Serves 2
Cauliflower filling: ½ a large cauliflower broken into florets, 125g ricotta, juice of 1/2 and zest of 1 lemon, 2 egg yolks, 50g parmesan, salt and pepper
Steam the cauliflower until tender, blend and chill. Then add ricotta, lemon juice, lemon zest, yolks, parmesan and seasoning. Set aside.
For the pasta: 200g gluten free plain flour. 2 medium size eggs. 2 egg yolks. Large pinch of salt. 2 level tsp xantham gum. 2 tsp olive oil. Extra flour for dusting.
Place all of the ingredients in a kitchen aid bowl. Using the paddle attachment, mix on low until everything is combined, then increase to medium setting and mix for a few minutes until the mix is smooth. If you are doing this by hand, place the dry ingredients in a suitable bowl and mix thoroughly. Make a well in the middle, and then place the eggs, yolks, and olive oil in the middle of the well. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and knead on a clean surface for about 10 minutes until smooth and firm. Add a little extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on
most machines. Now roll the dough through each setting until you get down to No 2 1/2 or 2. Your pasta should be very thin now. You can now cut your pasta into discs using a pastry ring. Place a little celeriac filling in the middle of each ring and brush around the perimeter with a little water and fold in half forming a half-moon shape. Press down around the seal to push out any air bubbles. Turn the half-moon so the flattest side is facing you, press the curved side down on the work surface away from you to form a crease and tap the middle of the topside. Fold the top right corner round to the top of the left corner and bind together with a little water. Repeat the process.
Parmesan Tuille: 30g grated parmesan cheese
For the tuile grate the parmesan onto a tray covered in baking parchment and bake at 180oC for 7 minutes. Allow to cool and then break into tuile shavings.
Cauliflower Pesto: 1/2 clove garlic thinly sliced, sunflower oil for frying, 200ml olive oil, 80g cauliflower florets very small, 1/2 teaspoon picked and finely chopped thyme, Maldon sea salt, grated parmesan:
Fry the garlic in the sunflower oil (enough to eventually cover the cauliflower), remove when golden, and then add the cauliflower florets, again removing when golden and set both aside. Crush the garlic in a mortar until you have a fine powder and add thyme; set aside. Now lightly pulse the cauliflower in a blender, place in a bowel and mix together with the garlic/thyme, olive oil, salt and parmesan until you get the desired consistency.
Roasted cauliflower florets: 12 small cauliflower florets, 50g butter, salt and pepper
Roast the cauliflower, with seasoning, in the butter until al dente, but golden brown in colour.
For plating up, garnish with garlic micro herbs:
Blanch the tortellini in warm water for a few minutes, drain and then garnish with the parmesan tuile, cauliflower florets, pesto and a little olive oil.
DANGER! If you cook in boiling water the tortellini will split so make sure the water is no hotter then a gentle simmer.
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