馅料

吕耶尔芝士80克
奶油30克

面团

面粉800克
小麦粉200克
鸡蛋5个
½杯清水

根芹酱

牛油1小匙
根芹250克,切小块
洋葱½个,切碎
蒜头½个,切碎

装饰料

奶油100毫升
白酒40毫升
食用卵磷脂5克
新鲜黑松露20克

做法

  1. 准备馅料:把芝士和奶油搅打至绵滑。
  2. 准备意式馄饨:把材料在大碗里混合,均匀捏成面团。冷藏3小时。
  3. 取出后擀平成2毫米厚的面皮,切成7厘米圆形饺子皮,放上适量馅料裹好包紧。
  4. 在加入少量盐的滚水中煮3分钟后捞起沥干。在平底锅中加热1小匙牛油和1小匙煮面水,把意式馄饨小心地煎香。
  5. 准备根芹酱:把牛油在平底锅内加热,把洋葱煎香3分钟后加入蒜头继续煎香1分钟。
  6. 加入根芹小火焖煮25分钟,如需要可酌量加入少量清水。把根芹搅打成泥。
  7. 把根芹酱盛入盘中,把意式馄饨放在根芹酱上,摆成环形。
  8. 准备装饰料:把奶油和白酒混合均匀,煮滚后继续加热至减少40%,加入食用卵磷脂,搅打至形成泡沫,倒在意式馄饨上。
  9. 把新鲜黑松露削薄片,撒在盘中即可。

Tortelli di groviera, tartufo e sedano di Verona

Dough

800g flour
200g semolina flour
5 whole eggs
½ glass water

Fillings

80g gruyere cheese, cubed
30g cream

Celeriac Puree

1tsp butter
250g celeriac, cubed
½ onion, chopped
½ garlic, chopped

Garnishing

100ml cream
40ml white wine
5g lecithin
20g fresh black truffle

Method

  1. Prepare fillings: Whisk cream with cheese cubes until smoothy.
  2. Make tortelli: Combine ingredients together in a bowl, knead until dough get the consistence. Rest for 3 hours in chiller.
  3. Remove and flatten dough into 2mm sheet. Cut in round skins of 7cm diameter. Fill skins with fillings and tighten the edges.
  4. Cook tortelli in boiling salted water for 3 mins, remove and drain. Heat up a pan with a small spoon of butter and a spoon of cooking water. Toss tortelli in the pan carefully.
  5. Prepare celeriac puree: Heat up a pan with butter, colour onion for 3mins add in garlic and continue to sear for 1min.
  6. Add celeriac into pan. Slow cook for 25mins and add in some water if needed. Blend celeriac to get puree.
  7. Put some celeriac puree in the middle of a plate, place tortelli around to make a circle.
  8. Prepare garnishing: Mix cream and wine in a pot. Bring to boil and continue cook until reduced 40%. Add in lecithin. Beat until it becomes form and pour over tortelli.
  9. Shave the truffle on top as a finishing touch.

 

食谱提供: Dolce Vita
地址:5 Raffles Ave, Mandarin Oriental
电话:6885 3500
示范厨师: Marco Manocchio
Chef de Cuisine 餐馆主厨

text: 若昕 photo: Kin@Say Cheese Studios