材料

意面面团300克
虾200克,去壳
青葱10克,切丝
松露酱10克
松露油7克
小牛高汤300克
布拉塔鲜乳酪150克
盐和胡椒少许

做法

  1. 准备鲜虾意大利馄饨:把虾肉、青葱碎和30克松露油放进食物搅拌机,搅打至混合均匀后倒进挤花袋待用。
  2. 把意面面团放进意面机器,碾压成合适的厚度。
  3. 把鲜虾馅料每间隔5厘米挤出1大匙圆形,挤满面皮的下半部,用刷子在边缘刷上少许清水。
  4. 把上半部空白的面皮对折盖在有馅料的下半部,用2根手指按压挤出馅料周围的空气并压紧面皮。用切模挨个切出意大利馄饨待用。
  5. 在中型汤锅中加入清水,用适量盐调味,煮滚后转小火,把鲜虾馄饨放进去煮3分钟。
  6. 煮馄饨的同时把小牛肉高汤倒进1个平底锅中煮滚,转小火后继续加热至汤汁减半。
  7. 当小牛肉高汤浓缩至一半时,加入煮好的意大利馄饨和剩余松露酱,一起翻拌均匀。
  8. 加入牛油把汤汁乳化,用适量盐和胡椒调味。
  9. 把馄饨和汤汁一起盛盘,上面撒上布拉塔鲜乳酪,淋上松露油即可。

Prawn Ravioli, Truffle Beef Reduction and Burrata Cheese

Ingredients

300g pasta dough
200g prawn, deshelled
10g spring onion, sliced
10g truffle paste
7g truffle oil
300g veal stock
150g burrata cheese
salt & pepper to taste

Method

  1. Make prawn ravioli: Add prawn meat, sliced spring onion and 30g of truffle paste into a food processor, pulse blend until everything mixed well, fill prawn filling into piping bag and set aside.
  2. Roll pasta dough through a pasta rolling machine for multiple times till desired thinness.
  3. Pipe 1 tbsp dots of prawn filling in 5cm intervals onto lower portion of pasta sheet. Moisten edges with water using a pastry brush.
  4. Fold top portion of pasta sheet over lower portion and press along 2 finger gaps to remove excess air. Use a ring mold to cut out ravioli, set aside.
  5. Fill a medium pot with water, season it with salt and bring to boil. Turn to low heat and add prawn ravioli into simmering water , cook for 3mins.
  6. While cooking ravioli, add veal stock into a frying pan and bring to boil. Lower heat and let it reduce by half.
  7. Once veal stock reduced by half, add cooked ravioli and remaining truffle paste, toss well.
  8. Add butter and let it emulsify with sauce. Season with salt and pepper to taste.
  9. Assemble dish together with ravioli and truffle veal reduction into bowl, top with bits of burrata cheese, garnish with truffle oil and serve.
食谱提供
Ash & Elm
InterContinental Singapore, level 1
6825 1008

示范厨师
Adrian Chan
餐馆主厨 Chef de Cuisine

更多食谱,请看最新一期的《优1周》!