'nduja Tortellini Recipe

Name: Tinker Street Restaurants 'Nduja Tortellini Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g Nduja; 100 g Ricotta cheese; 50 g Parmesan cheese, grated; 1 clove Garlic, minced; 0.5 tsp Black pepper; 300 g Celeriac, peeled and cubed; 500 ml Vegetable broth; 100 ml Heavy cream; 1 tsp Salt; 0.5 tsp White pepper; 200 ml Prickly pear puree; 100 g Sugar; 50 ml White vinegar; 50 g Hazelnuts, toasted and chopped; 2 tbs Chives, finely chopped

Inspired by Tinker Street Restaurant

Time1h 30m

Serves4

'Nduja Filling, Celeriac Cream Sauce, Prickly Pear Gastrique, Hazelnut, Chive

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Ingredients

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Nduja Filling

7.05 oz (200 g) Nduja

3 1/2 oz (100 g) Ricotta cheese

1 3/4 oz (50 g) Parmesan cheese, grated

1 clove Garlic, minced

1/2 tsp black pepper

Celeriac Cream Sauce

10.6 oz (300 g) Celeriac, peeled and cubed

2 1/8 cup (500 ml) Vegetable broth

0.42 cup (100 ml) Heavy cream

1 tsp Celtic sea salt

1/2 tsp White pepper

Prickly Pear Gastrique

7/8 cup (200 ml) Prickly pear puree

3 1/2 oz (100 g) sugar

3 3/8 tbsp (50 ml) White vinegar

Garnish

1 3/4 oz (50 g) Hazelnuts, toasted and chopped

2 tbs Chives, finely chopped

Method

Nduja Filling Preparation

Make the Filling

In a bowl, combine Nduja, ricotta cheese, grated Parmesan, minced garlic, and black pepper. Mix until well combined and smooth. Set aside.

Celeriac Cream Sauce Preparation

Cook the Celeriac

In a pot, add the cubed celeriac and vegetable broth. Bring to a boil and then reduce to a simmer. Cook until the celeriac is tender, about 15-20 minutes.

Blend the Sauce

Once the celeriac is tender, drain the broth, reserving a little. Transfer the celeriac to a blender, add the heavy cream, salt, and white pepper. Blend until smooth, adding reserved broth as needed to reach desired consistency.

Prickly Pear Gastrique Preparation

Make the Gastrique

In a saucepan, combine prickly pear puree, sugar, and white vinegar. Bring to a boil, then reduce to a simmer for about 10-15 minutes, or until the mixture thickens slightly. Set aside to cool.

Tortellini Assembly and Cooking

Prepare Tortellini

Roll out pasta dough and cut into squares. Place a small amount of nduja filling in the center of each square. Fold and seal to form tortellini.

Cook Tortellini

In a large pot of salted boiling water, cook the tortellini for 3-4 minutes until they float to the surface. Remove and drain.

Plating

Serve

On a plate, add a generous spoonful of celeriac cream sauce, place tortellini on top, drizzle with prickly pear gastrique, and garnish with toasted hazelnuts and chopped chives.