Crayfish and kombu broth with crab tortellini

Crayfish and kombu broth with crab tortellini

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Umami is referred to as the fifth taste. As you’ll see in this dish, it generates an amazing savoury flavour. Umami is found in many natural ingredients, such as tomatoes, mushrooms, parmesan cheese and kombu (Japanese seaweed), and its flavour profile is becoming just as important to the modern chef as salt and pepper.

Ingredients

Quantity Ingredient
1 litre Crayfish and kombu broth
1 shiso shoots
grated parmigiano reggiano cheese, to serve

Crab tortellini

Quantity Ingredient
250g crabmeat, cooked
1 free-range egg white
salt and freshly ground black pepper
400g Homemade pasta
1 free-range egg, lightly beaten

Method

  1. To make the crab tortellini, combine the crabmeat with the egg white in a bowl. Season with salt and pepper. Spoon the mixture into a large piping bag fitted with a 2 cm.
  2. Roll a sheet of pasta out to the thinnest setting and cut into rounds using a 10 cm circular pastry cutter. Pipe 1 tablespoon of the crab mixture into the centre of each round. Brush around the edge of the circle with the egg, then fold the pasta over to make a semi-circle and press to seal and enclose the filling – squeeze out any air as you go. Brush the corner of the semi-circle with beaten egg. Place your index finger against the middle of the folded edge and bring the corners around your finger to meet in the middle, then press together to join. The curved edge of the pasta should flip up nicely around the filling. Remove your finger and press down gently on the filling to flatten slightly. Repeat with the remaining filling and pasta.
  3. Put the crayfish and kombu broth in a saucepan and bring to the boil. Add the tortellini and cook for 4–5 minutes, until al dente.
  4. Transfer the tortellini to serving bowls and flood with the broth. Garnish with the shiso shoots and sprinkle a little cheese on top. In Italian cuisine, fish and cheese are not a match, but a little umamipacked parmigiano reggiano will enhance this dish – just don’t add too much or it will overpower the delicate crab.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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