There are lots of takeaways here. The veggie chorizo could easily be stuffed into bell peppers or made into a delicious slider if you formed them into little patties. The delicious Sweet Pea and Ginger Broth would be at home beside a spring roll or as the base for a really great soup. When you put all of these things together, it's magic. It may have been our favorite dish from our ArtsMemphis Homegrown Treasures party this past September.
Veggie Chorizo Tortellini in a Sweet Pea and Ginger Broth with Sprouted Rye
|Food styling by Chef Andrew Adams|
Fresh Pasta Dough (recipe follows)
Sweet Pea and Ginger Broth (recipe follows)
Sprouted Rye (recipe follows)
8 ounces cremini mushrooms
1 large red bell pepper
1 small white onion
4 cloves garlic
1 tablespoon smoked paprika
1 teaspoon chili flakes
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon oregano
2 tablespoons sherry vinegar
2 tablespoons olive oil (more for cooking)
1 tablespoon fermented black bean sauce
1/2 cup bread crumbs
2 large eggs (beaten)
1 cup smoked mozzarella cheese
Kosher salt and cracked black pepper (to taste)
2 bunches bok choy (cut into bite-sized pieces)
Manchego cheese (to garnish)
Make the Pasta Dough, Sweet Pea and Ginger Broth, and the Sprouted Rye (a three-day process) according to the recipes.
Preheat the oven to 350 degrees. Using your food processor, finely chop by pulsing the mushrooms, red pepper, onion, and garlic in batches and place them onto a large parchment-lined, rimmed baking sheet. Add the paprika, chili flakes, cumin, coriander, oregano, vinegar, olive oil, and fermented black bean paste. Using your hands, toss the ingredients to incorporate. Spread the mixture evenly on to the baking sheet and bake for 20 minutes.
Allow the mixture to cool. In a large mixing bowl, combine the spiced vegetable mixture with the bread crumbs, one of the eggs, and smoked mozzarella. Mix to incorporate. Add salt and pepper to taste. (It should be just slightly on the salty side since it'll be wrapped in pasta.) Set veggie chorizo mixture aside until you are ready to stuff the pasta.
On a well-floured countertop, roll out the pasta dough starting at a number one and working it down to a number five setting on the pasta roller. Cut the strips in half lengthwise and then into squares using a pasta wheel; you should end up with roughly 40 squares.
Place about 1/4 teaspoon of the veggie chorizo mixture in the center of a square of pasta, pick it up, brush the edges with beaten egg, and fold it into a triangle. Then wrap two of the corners around your fingertip and pinch. Finally, fold the unconnected corner up toward the filling to create a tortellini. Place on a well-floured baking sheet. Repeat the process until all pasta is used up.
Bring a large pot of salted water to a boil and heat a large skillet to medium-high. Add a tablespoon of olive oil to the pan and sauté the bok choy until tender. Cook pasta in the boiling water for 1 to 2 minutes or until it floats. Remote it using a spider and place directly into the pan with the bok choy. Add 1/2 cup of the sprouted rye. Toss to incorporate.
Place 5-8 tortellini and some bok choy on each plate. Hit the Sweet Pea and Ginger Broth with an immersion blender to foam it. Garnish with Sweet Pea and Ginger Broth and manchego cheese. (Makes 5 to 8 servings.)
Fresh Pasta Dough
1 1/2 cups semolina flour
2 large eggs
1 large egg yolk
in a large mixing bowl, add the flour and make a well in the center using your hands. Add the eggs and yolk to the well and beat using a fork. Begin to incorporate flour by kneading the eggs into the flour. (All the flour will not be picked up by the eggs.) There will be some dry flour left in the bowl once the moisture from the eggs has picked up all it can. Knead dough until smooth, wrap in plastic, and set aside until ready to use.
Sweet Pea and Ginger Broth
1 pound English peas (1 bag frozen)
1 4-inch piece ginger
2 cups vegetable broth
1/2 cup heavy cream
Into a blender, place the peas, ginger, broth, and cream. Blend until smooth. Strain using a food mill. Set aside in the fridge until ready to use.
Soak 1/4 cup rye seeds for 8 hours. Drain and place into bowl by a window with soft light. The next day, rinse, drain, and set it back in the window until little tails start to form. Cover and refrigerate until ready to use.
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