Serves 2
For the Celeriac Filling
- 1x large celeriac (around 1.5kg) – peeled and cut into large cubes
- 200g mascarpone
- 40g grated parmesan
- Olive oil, salt and pepper
For the Pasta
- 100g ‘00’ pasta flour
- 1 medium egg
- Pinch of salt.
For the Pumpkin Seed and Truffle Pesto
- 150g extra virgin olive oil
- 100g toasted pumpkin seeds
- 1 x clove of garlic – finely chopped
- 40g white truffle oil
- 4 tablespoons of chives – finely chopped
For the Celeriac Crisps
- 200g peeled celeriac
- Vegetable oil
Method
For the celeriac. Pre-heat oven to 170 deg cel in standard oven (or 170 deg cel steam roast 60% moisture for ‘Rational oven’). Place the celeriac in a suitable bowl and lightly coat with olive oil, and season with salt and pepper. Place on a large tray lined with greaseproof paper. If using a standard oven, cover with foil and cook for 15 mins, then remove foil and cook for a further 13 minutes (or until celeriac is tender and lightly golden brown). If using a ‘Rational’ oven, do not foil, and place straight in the oven for about 28 minutes (or until celeriac is tender and lightly golden brown). Blend until reasonable smooth but not a puree, allow to cool to room temp then mix in mascarpone and parmesan, check the seasoning. Put into piping bags, and chill until needed.
For the pasta. Place the “00” flour in a small bowl. Make a well in the middle, then place an egg in the middle of the well. Add a pinch of salt to the mixture. 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 need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet.
If using a small domestic pasta machine, cut the dough into three equal sized balls.
Using a pasta machine make sure the thickness setting is on highest which should be No.10 on most machines. Roll your dough through this setting, turn by 90o and then fold the dough in half. Pass it through again, then fold in half, again turn by 90o and follow this procedure a few times until very smooth. Now roll the dough through each setting twice until you get down to No 1. 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. Cook in a large pan of salted boiling water for 3/4 minutes. Serve 5 tortellini per person.
For the pesto. Place pumpkin seeds in a blender, and pulse until they are chopped into small pieces but are still a little coarse. Place the olive oil and garlic in a small pan, heat until the garlic just starts to colour. Remove from the heat immediately, and add the toasted pumpkin seeds. Chill fully, then mix in the truffle oil and chives. Add more oil if necessary.
For the celeriac crisps. Pre-heat the oil to 160 deg cel. Slice the celeriac thinly on a mandolin. In batches, fry the celeriac until lightly golden in colour, and then drain on kitchen roll.
Finely grated parmesan.
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