Ispirazioni in cucina
CUTTLEFISH AND POTATO TORTELLI, PUMPKIN AND SILVER CREAM
Primi
- Difficulty medium
- Preparation 2 hours
- Tipology first course
- Portions 10 portions
INGREDIENTS
- For the dough:
- 1 kg type 00 flour
- 20 yolks
- 5 eggs
- 30 g of cuttlefish ink
- For the cuttlefish:
- 1 large cuttlefish
- Olive oil
- Garlic
- White wine
- Cuttlefish ink
- Salt
- For the filling:
- 300 g boiled potatoes
- Mint
- Salt
- Cuttlefish ragù sauce
- For the pumpkin cream:
- 1 garlic clove
- 400 g of clean pumpkin
- Salt
- 30 g extra virgin olive oil
- 2 litres of vegetable broth
Preparation
Photo and recipe have the only purpose of presenting the product(*).
Dough:
Clean the cuttlefish and cut it into small pieces.
Fry the olive oil and garlic in a saucepan, put in the cuttlefish, allow the cooking water to evaporate, sprinkle with white wine, allow the alcohol to evaporate and add water and the cuttlefish ink.
Cook in moderate heat for roughly two hours like a classic ragù sauce.
Add salt to taste.
Filling:
Mix all ingredients until taste and texture are optimal.
Pumpkin Cream:
Gently fry the garlic in the olive oil in a saucepan.
Remove the garlic, increase the flame for a few seconds and put in the pumpkin cut into small pieces.
Add the salt, dry the vegetables from their vegetation water and add the broth up to two fingers above the level of the vegetables.
Cook over a moderate flame for as long as necessary based on the vegetables.
Blend.
Plate the Tortelli with the pumpkin cream, sprinkling the edible Gold Chef silver flakes over the top.
