Tortelli di Gamberi
Shrimp infused with a shrimp bisque and wrapped in a semolina pasta dough; these dim-sum inspired Tortelli are a winner for your next dinner party!
Add <quantity>4</quantity> egg yolks into a bowl
Add <quantity>4</quantity> whole eggs into the same bowl
Add <quantity>500<unit>g</unit></quantity> of soft wheat pasta flour in another bowl. Make a well and pour the eggs into it
Using a fork, start to add the flour from the center until no longer sticky
Use you hands to mix just until the dough is homogenous
Knead the dough for 2m to form a ball
Wrap the dough in plastic. Let it rest for 10m until the dough is relaxed
Remove the plastic. Knead the dough for about 4m. It should be soft to the touch and the surface should be smooth
Wrap the dough. Let it rest for at least 30m at room temperature until is is completely relaxed
The egg pasta dough is ready
Trim, peel and dice <quantity>2</quantity> small red onions
Trim, peel and dice <quantity>1</quantity> large carrot
Trim and slice <quantity>1</quantity> leek
Trim and slice <quantity>2</quantity> celery stalks
Combine the chopped red onions, carrot, leek and celery stalks
Add <quantity>3<unit>tbsp</unit></quantity> of olive oil to pan on medium-high heat
Add <quantity>500<unit>g</unit></quantity> of shrimp heads and shells
Sauté until orange color brightens
Reserve cooked shrimp heads and shells
Add the chopped vegetables, <quantity>5</quantity> dried bay leaves and <quantity>1</quantity> sprig of thyme
Cook until the vegetables soften
Add <quantity>3<unit>tbsp</unit></quantity> of olive oil
Stir vegetables while cooking
Add <quantity>3<unit>tbsp</unit></quantity> of white wine
Cook until reduced by 2⁄3
Add the shrimp heads and shells
Add <quantity>500<unit>ml</unit></quantity> of water. Simmer on low heat for 30m until shrimp flavor is extracted
Transfer to blender
Blend on high for 2m until it becomes an orange paste
Strain through chinois
Keep liquid and discard solids
Reduce shrimp bisque until it coats the back of a spoon. The shrimp bisque reduction is ready
Remove the innards of <quantity>500<unit>g</unit></quantity> of fresh shrimp
Chop the shrimp
Dress the chopped shrimp with the shrimp bisque reduction
Season with salt to taste
Mix to coat evenly the chopped shrimp. The gamberi filling is ready
Transfer the gamberi filling to a piping bag. Refrigerate until needed
Roll out semolina pasta dough until <quantity>2<unit>cm</unit></quantity> thick
Transfer semolina pasta dough to pasta sheeter. Roll out until <quantity>1<unit>cm</unit></quantity> thick
Fold in 3, keeping rectangle shape and squared edges. Flatten with rolling pin
Transfer to pasta sheeter. Roll out until <quantity>7<unit>mm</unit></quantity> thick
Cut it in three pieces
Roll out until <quantity>2<unit>mm</unit></quantity> thick
Cut pasta dough in long workable pieces
Fold in ½. Trim rough edges
Cut in ½ lengthwise. Cut in 10 even pieces
Fill each pasta sheet with <quantity>1<unit>tbsp</unit></quantity> of the gamberi filling
Fold edges in back and forth motion and pinch ends to seal tortelli. Continue filling and sealing remaining tortelli with the gamberi filling
Dust with semolina rimacinata flour
Trim and thinly slice <quantity>3</quantity> scallions
Add <quantity>3<unit>tbsp</unit></quantity> of butter to a pan on low heat
Add thinly sliced scallions and warm until butter melts
In a pot of boiling water add tortelli. Cook until floating and transfer to warm pan with butter and sliced scallions
Stir over low heat to evenly coat in butter and scallion mix
Chop <quantity>¼<unit>bunch</unit></quantity> of chives
Plate the tortelli
Garnish tortelli di gamberi with chopped chives
Zest <quantity>1</quantity> lemon. The tortelli di gamberi are ready
Enjoy!
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