Tortelli with crab and lobster, ginger carrot velouté, pea coulis with vanilla, and crispy ventricina
x4
Ingredients for 4 people
480 g Tortelli with crab and lobster
FOR THE GINGER CARROT VELOUTÉ
100 g carrots with tops
20 g aged shallots
30 g fresh ginger root
½ liter vegetable broth
20 g EVO oil
FOR THE PEA COULIS
100 g fresh peas
20 g EVO oil
Zest of 1 lemon
½ vanilla bean
FOR THE SHRIMP REDUCTION
600 g shrimp shells
100 g celery
100 g carrots
50 g white onions
50 g tomato paste
50 g shallots
25 cl cognac
25 cl white wine
100 g fresh mushrooms
Fresh herbs to taste
FOR THE VENTRICINA CRUMBLE
50 g ventricina
Procedure
Clean and finely chop the carrots, and grate the ginger. In a large pot, heat the oil, add the carrots, ginger, aged shallots, and broth. Cook gently until the carrots are tender, then season with salt and pepper. Transfer everything to a blender and blend until smooth and homogeneous, then strain through a fine sieve. Let cool.
Cook the peas in boiling water, then cool in ice water. Blend the peas with the other ingredients until smooth and homogeneous, then strain through a fine sieve. Let cool.
Roughly chop the celery, carrots, onion, shallots, and mushrooms, and sauté in a pot with a drizzle of EVO oil. Add the shrimp shells and cook for a couple of minutes. Deglaze with the wine and cognac, allow the alcohol to evaporate, cover with water, add the tomato paste, and simmer for at least an hour. Strain the mixture through a fine chinois, pressing the shells well to extract all the flavor.
Dry the ventricina in the oven at 120°C for 20 minutes after slicing it finely. Crumble and store in an airtight container.
Cook the Tortelli with crab and lobster in plenty of boiling water for about 4-5 minutes, drain, and coat with a drizzle of EVO oil. Arrange the ginger carrot velouté harmoniously on a flat plate, place the Tortelli with crab and lobster, and finish with the other ingredients in a balanced manner.
Andrea Di Felice advanced training chef – fic.
