Lamb Tortellini Recipe
lamb consomme | celery root | marinated tomato | pecorino | scallion
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Ingredients
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Tortellini and Consomme
Method
Preparation and Cooking Instructions
Make the Tortellini Dough
In a mixing bowl, combine flour and a pinch of salt. Make a well in the center, add the eggs and water. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Lamb Filling
In a skillet, cook the ground lamb over medium heat until browned. Season with salt and pepper. Let it cool, then fill the tortellini with a spoonful of the lamb filling.
Roll Out the Dough
After resting, roll out the dough on a floured surface until thin. Cut into squares and fill each square with the lamb filling. Fold over to create a triangle, then seal the edges, and twist to form a tortellini shape.
Prepare Celery Root
Boil the diced celery root in salted water until tender, about 10 minutes. Drain and set aside.
Make the Lamb Consomme
In a pot, bring lamb stock to a simmer. Add the cooked celery root and let it simmer for an additional 10 minutes.
Cook the Tortellini
In a separate pot of boiling salted water, cook the tortellini until they float to the top, about 4-5 minutes. Remove and drain.
Marinate the Tomatoes
In a bowl, combine diced tomatoes with olive oil, salt, and pepper. Let marinate for at least 15 minutes.
Serve
In a bowl, ladle the lamb consomme, add the tortellini, and top with marinated tomatoes, scallions, and a sprinkle of pecorino cheese.