Tortellini Di Pesce Recipe
Fennel Pollen Pangratatto | Black Garlic Beurre Blanc
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Ingredients
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Tortellini
Fennel Pollen Pangratatto
Black Garlic Beurre Blanc
Method
Tortellini Preparation
- 1
Make the Filling
In a bowl, combine ricotta cheese, chopped shrimp, crab meat, grated Parmesan cheese, egg, salt, and black pepper. Mix thoroughly until well combined.
- 2
Roll out the Pasta
Roll out the fresh pasta sheets using a pasta maker or a rolling pin until they are thin (about 1/16 inch). Cut into squares of about 3 inches.
- 3
Fill the Tortellini
Place a teaspoon of the filling in the center of each pasta square. Fold the square into a triangle and press the edges to seal. Bring the two corners together and pinch to form the tortellini shape.
- 4
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini in batches and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Fennel Pollen Pangratatto Preparation
- 5
Prepare the Pangratatto
In a skillet over medium heat, combine olive oil and minced garlic. Sauté until fragrant, about 1 minute. Add the bread crumbs, fennel pollen, and salt. Toast until golden brown, stirring frequently, about 5-7 minutes. Set aside.
Black Garlic Beurre Blanc Preparation
- 6
Make the Sauce
In a saucepan over medium heat, combine minced shallots and white wine. Bring to a simmer and reduce until almost dry, about 5-7 minutes.
- 7
Add Cream and Black Garlic
Stir in the heavy cream and mashed black garlic. Cook for another 3-4 minutes until the sauce thickens slightly.
- 8
Finish the Sauce
Whisk in cold cubed butter, one piece at a time, until the sauce is smooth and emulsified. Season with salt and white pepper to taste.
