Celeriac Tortellini Recipe
basil pesto, parmesan tuile, sweet drop pepper
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Ingredients
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Celeriac Tortellini
Basil Pesto
Parmesan Tuile
Sweet Drop Peppers
Method
Celeriac Tortellini
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Cook the Celeriac
In a pot, boil salted water and add the diced celeriac. Cook until tender, about 15 minutes. Drain and let cool slightly before pureeing.
- 3
Make the Filling
Blend the cooked celeriac in a food processor until smooth. Season with salt to taste. Roll out the dough thinly and cut into squares. Place a small amount of celeriac filling in the center of each square, fold over, and seal the edges to form tortellini.
Basil Pesto
- 4
Prepare the Pesto
In a food processor, combine the basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped. Gradually add olive oil while blending until smooth. Season with salt to taste.
Parmesan Tuile
- 5
Make the Tuile
Preheat the oven to 180°C (350°F). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese. Bake for 5-7 minutes until melted and golden. Let cool and harden.
