Today from Discover Newport, we are joined by Chef Eddie Montalvo in the kitchen from Fluke Newport. He is making Red Kuri Squash Tortellini with Golden Raisin Emulsion, Cauliflower, and Watercress.
Ingredients for the Tortellini:
- 3 large eggs, room temperature
- 1 tablespoon olive oil
- Pinch of salt
- 2 cups “00” flour, plus more for kneading
Directions for the Tortellini:
- Whisk eggs, olive oil and salt in a bowl. Place flour on a clean surface and make a well in the center. Pour egg mixture into well. Gradually incorporate flour into egg mixture with a fork until a loose dough forms.
- Begin to knead with hands, dusting lightly with more flour until dough is smooth and fairly stiff, about 7 minutes. Wrap in plastic; let sit until dough holds an indentation when pressed with your finger, about 1–2 hours.
- Set a pasta maker to widest setting. Dust dough lightly with flour and divide into 4 equal pieces. Take 1 piece and flatten into a rectangle about half the width of the pasta roller. Pass through the rollers, fold in half and roll again. Continue to repeat this process without folding, making sure to adjust the the pasta machine one setting thinner after each pass. Dust dough with flour if it becomes sticky at any point. You are looking for a 1/16” thickness, usually the second to last setting on your pasta machine. Dough can be rolled out into sheets 3-4 hours ahead. Stack on a baking sheet between pieces of parchment paper, cover and chill.
- Take one sheet at a time and place it on a smooth, floured surface. Using a knife and a straight edge, cut 3” squares. Cover all but a couple of squares with a kitchen towel to keep them from drying out.
- Place approximately 1 teaspoon of filling in the center of each of the 2 squares. Dip your finger into some water and paint the edges of each square, making sure not to over saturate the pasta. Working from one corner, gently press out any extra air, creating a seal around the filling.
- Pick up both corners of your triangle and gently fold them up. Now wrap them around your finger and start bringing them toward each other, working slowly at first to make sure the dough doesn’t split or break. Gently press both corners together to form a “ring” on your finger. If the corners don’t stick, you can add a tiny amount of water.
- Transfer tortellini to flour lined sheet pan. Dust with a little more flour and continue to roll the remaining squares until they are all complete. Once the tortellini are are formed, you can also freeze them for later use. They can be kept in an airtight container or freezer bag for up to a month
- To cook fresh tortellini, bring heavily salted water to a boil. Cook for approximately 2-3 minutes. Check one tortellini for doneness before removing them from the water. Frozen tortellini may take 5-6 minutes.
Ingredients for the Squash Filling
- 3 1/2 lb red kuri squash, seeded, cooked and peeled
- olive oil
- fresh black pepper
- olive oil
- 2 oz fennel, sliced thin
- 2 oz shallots, sliced thin
- 3/4 oz ginger, minced
- 1 teaspoon turmeric
- 1/4 teaspoon coriander, ground
- Pinch of cardamom, ground
- 1/4 teaspoon Spanish paprika
- To Taste nutmeg
- 1 teaspoon thyme, minced
- 1/4 teaspoon rosemary, minced
- 1 cup heavy cream
- 2 cup chicken stock
Directions for the Squash Filling
- Split squash and seed. Season with salt and pepper.
- Brush with olive oil and roast cut side down at 350F until tender.
- Allow to cool to room temperature.
- Peel and discard skin. You should be left with approximately 2 ½ lb of cleaned squash.
- In a large pot, gently saute fennel, shallots and ginger. Add herbs and spices. Cook for an additional 1-2 minutes.
- Add cream and reduce by half.
- Add chicken stock and and 2 ½ lb of cooked squash.
- Simmer for 20-30 minutes, stirring frequently.
- Puree in a blender or food processor.
- Season with salt and pepper.
- Cool down and reserve.
Ingredients for the Golden Raisin Emulsion
- 2/3 cup capers, drained
- ½ cup golden raisins
- 1 cup chicken stock
- 1 tablespoon aged sherry vinegar
- 6 oz butter, diced
Directions for the Golden Raisin Emulsion
- Bring capers, raisins, chicken stock and sherry vinegar to a simmer.
- Simmer until raisins are plump and tender, about 15-20 minutes.
- Transfer ingredients to a blender. Puree, adding butter a little at a time to allow it to emulsify.
- Season with salt and pepper.
Ingredients for the Cauliflower
- 1 head of cauliflower
Directions for the Cauliflower
- Cut cauliflower into bite size pieces and cook in salted, boiling water until tender, but not overcooked.
- Cool down in ice water and reserve.
Ingredients for the Roasted Beet Puree
- 1 1/2 lb red beets, tops removed
- 1 oz olive oil
- 2 tablespoon salt
- 1 tablespoon sugar
- 3/4 cup red wine vinegar
- 3/4 cup water
- 1 sprig of thyme
- 1 tablespoon grainy Dijon mustard
Directions for the Roasted Beet Puree
- Wash beets. Combine all ingredients in a hotel pan.
- Bake at 400F for approximately 1 hr or until tender.
- Cool and peel.
- Reserve cooking liquid.
- Add peeled beets to a blender.
- Blend on high speed, adding a little of the cooking liquid at a time until until you have a thick, saucy consistency.
Ingredients for Watercress Salad
- 1/2 bunch watercress
- 1 1/2 oz extra virgin olive oil
- 1/2 oz lemon juice
Directions for Watercress Salad
- Remove woody stem from watercress and discard. Toss with olive oil, lemon juice, salt and pepper.
Note: Toss this salad at the last minute to avoid wilting the greens.
Assembly of the Dish:
- Gently heat golden raisin emulsion along with cauliflower.
- Toss in cooked, hot tortellini and coat in sauce.
- On the center of a large plate, place the tortellini along with the cauliflower and a small amount of sauce.
- Place 3 small dollops of beet puree around the tortellini.
- Garnish with a few leaves of watercress.
- Grate some Pecorino Romano over the dish and enjoy.