Cauliflower Tortellini with Miso Butter Sauce from The Dysart Petersham

Serves

4

Prep Time

60 mins

Cooking Time

60 mins

Ingredients

For the pasta

• 250g ‘00’ flour
• 5 organic free-range egg yolks
• 2 pinches of salt
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of saffron infused water
• 1 tablespoon of ground turmeric

For the cauliflower filling/cauliflower crisps

• 2 shallots, finely diced
• 4 cloves of garlic, finely diced
• 2 whole cauliflowers
• 1 gram of chopped rosemary
• 1 gram of chopped thyme
• 100 grams Old Winchester cheese (or parmesan), grated
• 60 grams unsalted butter
• Salt and pepper to taste

For the miso butter sauce

• 100 grams unsalted butter
• 50ml water
• 40 grams barley miso paste
• Salt to season
• ½ teaspoon lemon zest
• 30 grams lemon juice

For the Romanesco vinaigrette

• ¼ of a Romanesco
• 50ml olive oil
• 20ml champagne vinegar
• 30 grams lemon juice
• Salt and pepper to season
• 5 grams capers, chopped

Method

To make the pasta

• Mix flour, turmeric and salt in a large bowl and form a well in the centre. 
• Mix the beaten egg yolks with the saffron water and olive oil – make sure to mix well!
• Pour the egg mixture into the middle of the flour mix and, by hand, mix the flour into the egg.  Continue until you have a dough consistency. 
• Place the dough on a wooden board and stretch and fold for at least 5 minutes – you will see the dough develops a shine and becomes more elastic. 
• Rest, covered, for at least one hour in the fridge, or overnight if you wish.

To make the cauliflower filling

• Using an oven proof pot, roast the shallots and garlic in the butter until caramelised. 
• Cut out the heart of one of the cauliflowers, including florets and set aside.  Roughly chop all the remaining cauliflower and add to the browned shallots and garlic. 
• Cover the mixture and place in the oven at 160 degrees Celsius for 30 to 40 minutes.  Check the mixture every 10-15 minutes and add a small amount of water if it has dried out. 
• Once the cauliflower reaches a crushed consistency add the rosemary, thyme and cheese and cook for another 5 minutes.
• Season with salt and pepper and allow to cool.

To make the cauliflower crisps

• Spoon out most of the fat from the casserole, add the toasted flour and stir into the vegetables for a few seconds.
• further 4 minutes. Season to taste with sea salt and pepper.
• Mix the diced bacon and button mushrooms into the coq au vin.
• Sprinkle the parsley and serve piping hot, straight from the casserole.

To make the miso butter sauce

• Combine all ingredients in a pan, gently heat and mix with a hand blender

To make the Romanesco vinaigrette

• Mix the oil, vinegar, lemon juice and capers to make a dressing. 
• Cut the Romanesco into small florets and steam for 1 minute. 
• Whilst hot, add the Romanesco to the dressing.

To make the tortellini

• Roll the pasta into long pasta sheets with a pasta machine to 2.5 (setting on the pasta machine). 
• Cut each sheet into 2 inch by 2 inch squares.
• Spoon some of the cauliflower mixture into the middle of each square. Fold one corner over to meet the opposite corner, covering the cauliflower. 
• Gently press around the filling to remove any air pockets and seal the filling in. 
• Cut down the excess pasta forming a neat triangle. 
• With the middle point of the triangle pointing upwards, pull down the two outside points and press them together underneath, being careful not to break the pasta.

To finish the dish

• Add the tortellini to the miso butter and allow to steam for 4-5 minutes until the pasta is al dente.  It might be necessary to add some water to the butter from time to time. 
• The starch from the pasta will help form the sauce. 
• Serve 6 tortellini and sauce in each bowl, garnish with 5-6 cauliflower crisps, 5 florets of the Romanesco and caper vinaigrette and finish with mustard frills (or seasonal garden herbs).