academia barilla  January 2008
   

Recipes from our Culinary School: Artichokes Tortelli with Crayfish Tails

Here we go with a`new exciting gourmet recipe from the Academia Barilla [...]

Here we go with a`new exciting gourmet recipe from the Academia Barilla Culinary School in Parma, Italy. Chef Nicola Bindini and his kitchen team are glad to introduce a new twist in a classic Parma dish, the tortelli.

Today’s recipe is a pasta dish that puts together sea and turf: Tortelli di Carciofi e Code di Gamberi (Artichoke Tortelli with Crayfish Tails). Ready? let’s go to the kitchen!

TORTELLI DI CARCIOFI E CODE DI GAMBERI
Artichoke Tortelli with Crayfish Tails

(a recipe by Chef Nicola Bindini)

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INGREDIENTS
(serves 4)

- egg pasta, 14 oz.
- artichoke, 14 oz.
- fresh Ricotta cheese, 14 oz.
- Academia Barilla Parmigiano Reggiano cheese, grated, 1.7 oz.
- 1 egg
- 20 crayfish tails
- scallion, 1/2 a bunch
- Academia Barilla 100% Italiano extra virgin olive oil, to taste
- salt, to taste

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PREPARATION
(preparation time: 45 minutes)

Clean and cut the artichokes by setting the stems aside and keeping the external part of leaves and stems.

Place the oil in a pan. When hot add the scallion and let brown. Then add the artichokes and cook well.

Cook the external part of artichokes’ leaves and stems in water in order to obtain a broth. When cooked remove exceeding water and mince the artichoke parts.

Then add to Ricotta cheese, Parmigiano Reggiano and egg. Mix all the ingredients and add salt to taste.

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Roll out the egg pasta into regular shaped sheets, place the filling onto a sheet, then cover with another sheet.

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Shape the tortelli with a knife or pizza cutter. Brush some egg white around the filling in order to close easier each tortello.

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Cook the tortelli in salted boiling water. Cook in very little oil the artichoke hearts with the broth, then add the previously shelled crayfish tails and sauté with the tortelli for 30 seconds before serving.

Buon appetito!

CHEF TIP: try this recipe with a pinch of the new Academia Barilla natural sea salt with Sicilian black olives – you’ll notice the difference!

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