Discussion
This got me thinking. You could treat these like mini toasties:
Cheese and ham, cheese and pickle, cheese & baked beans, then banana & chocolate, I could go on.....
I reckon crab (or prawn), chilli & cream cheese would be very nice
For a more traditional Italian style, how about trying finely minced mushroom, ham, smidge of tomato, parmesan and fresh basil (and or sage). The better quality ingredients, the better the taste. Make sure the filling is quite dry so it doesn't just splurge everywhere when you cook them...
Cheese and ham, cheese and pickle, cheese & baked beans, then banana & chocolate, I could go on.....
I reckon crab (or prawn), chilli & cream cheese would be very nice
For a more traditional Italian style, how about trying finely minced mushroom, ham, smidge of tomato, parmesan and fresh basil (and or sage). The better quality ingredients, the better the taste. Make sure the filling is quite dry so it doesn't just splurge everywhere when you cook them...
First, buy some good quality, raw prawns. Remove the shells and make a basic stock by frying them off in a little butter.
Once red, add a shot of brandy and let it reduce. Follow this with a shot of cognac/noilly prat and let that reduce as well. Add some chopped up fennel (reserving the fennel herb), leek, a cracked peppercorn, parsley stalks and cover with water. Let it cook for around one hour but keep and eye on the water as it must cover the 'solids'. Remove from the heat and allow to cool slightly.
In the meantime, empty a small tub of whipping cream into a pan adding a tiny piece on lemon zest. Reduce the cream to around a tired of its original volume and put to one side. Grate 100g of Gruyere cheese and leave covered on a plate at room temperature.
Place the stock in a blender and blend for around 10 seconds. Pour through a sieve, pushing gently with a spoon/ladel once all of the liquid has drained through, discard the solids. Then, use a tea strainer/very fine sieve/gauze to strain the liquid again. This will get rid of the 'sandy' texture from the initial sieving.
Add a pinch of salt and reduce the stock to around a third of its initial volume. Add a couple of knobs of cold butter and whisk until it has emulsified. Season with salt, white pepper and a squeeze of lemon juice. Remove from the heat.
Filling.
Place the prawns into a blender with some dill/fennel herb, lemon juice, salt, tiny pinch of white pepper and some double cream. (You can also use creme fraiche but use a little less lemon juice if doing so). You can also add some seabass/pollock/haddock/cod which will give a better depth of flavour. Add and egg yolk and blitz until smooth.
Place into a piping bag and chill in the fridge for a few minutes while you cut the pasta into squares.
When you have made the tortellini, warm both the cream and the sauce. Once the creme starts to bubble, remove from the heat and stir in the cheese a bit at a time until you have a smoth consistency. Keep warm.
When the tortellini are cooked (around 2 minutes max) remove and place on a kitchen towel to drain off the excess water. Place on a plate and spoon the sauce around. Add a few drops of the cheese sauce and enjoy.
Once red, add a shot of brandy and let it reduce. Follow this with a shot of cognac/noilly prat and let that reduce as well. Add some chopped up fennel (reserving the fennel herb), leek, a cracked peppercorn, parsley stalks and cover with water. Let it cook for around one hour but keep and eye on the water as it must cover the 'solids'. Remove from the heat and allow to cool slightly.
In the meantime, empty a small tub of whipping cream into a pan adding a tiny piece on lemon zest. Reduce the cream to around a tired of its original volume and put to one side. Grate 100g of Gruyere cheese and leave covered on a plate at room temperature.
Place the stock in a blender and blend for around 10 seconds. Pour through a sieve, pushing gently with a spoon/ladel once all of the liquid has drained through, discard the solids. Then, use a tea strainer/very fine sieve/gauze to strain the liquid again. This will get rid of the 'sandy' texture from the initial sieving.
Add a pinch of salt and reduce the stock to around a third of its initial volume. Add a couple of knobs of cold butter and whisk until it has emulsified. Season with salt, white pepper and a squeeze of lemon juice. Remove from the heat.
Filling.
Place the prawns into a blender with some dill/fennel herb, lemon juice, salt, tiny pinch of white pepper and some double cream. (You can also use creme fraiche but use a little less lemon juice if doing so). You can also add some seabass/pollock/haddock/cod which will give a better depth of flavour. Add and egg yolk and blitz until smooth.
Place into a piping bag and chill in the fridge for a few minutes while you cut the pasta into squares.
When you have made the tortellini, warm both the cream and the sauce. Once the creme starts to bubble, remove from the heat and stir in the cheese a bit at a time until you have a smoth consistency. Keep warm.
When the tortellini are cooked (around 2 minutes max) remove and place on a kitchen towel to drain off the excess water. Place on a plate and spoon the sauce around. Add a few drops of the cheese sauce and enjoy.
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