Tortelli with amberjack, clams, and curry biscuits
The Oriental and spicy notes of Jaipur curry, the freshness of lemongrass, make this dish ideal for any season, easy to execute, and perfect for a restaurant offering simple yet refined cuisine. The Jaipur curry, typically red due to the presence of hibiscus flower, can be replaced.
x4
Ingredients for 4 people
400 g Tortelli with amberjack – Laboratorio Tortellini® Alta Tradizione
100 g all-purpose flour
50 g cold butter
1 egg
Jaipur curry, fine salt to taste
200 g mixed fish for soup
1 spring onion
1 tablespoon tomato purée
1 lemongrass stalk
1 kg fresh clams
1 garlic clove
½ glass dry white wine
Fresh parsley to taste
Extra virgin olive oil to taste
Procedure
For the curry biscuits: Mix the ingredients to form a savory shortcrust dough. Roll out the dough after resting it in the refrigerator to a thin thickness, then bake in the oven.
For the fish broth: In a saucepan with EVO oil, sauté the spring onion, add the tomato purée, and cook for a few minutes. Add the fish, let it infuse, add a little water, and cook. Strain the mixture and thicken with a little starch.
For the clams: In a saucepan, add a little EVO oil, the garlic clove, and well-washed clams. Add the white wine, let the clams open, then remove the shells and keep the liquid warm to add to the fish broth.
Cook the Tortelli with amberjack Laboratorio Tortellini® in boiling salted water, drain, and toss in a pan with a little EVO oil.
To serve: Pour the clam broth into individual deep plates, place the Tortelli with amberjack, finish with the curry biscuit and fresh parsley leaves.
