English Pea Tortelloni in its Broth with Pickled Spring Onions

March 01, 2016

Instructions

Serves 10

Pasta Dough
1 cup 00 pasta flour
10 egg yolks
1 whole egg
1 teaspoon olive oil

In a stand up mixer combine the ingredients and mix until dough starts to form and pull away from the side of bowl. Continue to knead pasta dough for 5 minutes and wrap with plastic film and set aside to rest.

English Pea Filling
5 fresh English peas
3 cups shelled English peas
1 cup sliced sweet onions
2 teaspoons sea salt
2 tablespoons whole butter
1 cup filtered water
¼ teaspoon ground black pepper
¼ cup mascarpone cheese
Zest from one Meyer lemon

Begin by shelling the English peas and reserve all the empty pods. In a medium size pot heat butter until melted, add sliced onions and 1 teaspoon salt. Sweat until tender add shelled peas and water simmer for 5 minutes then transfer to food processer with salt, mascarpone, black pepper and lemon zest, process until all ingredients have combined together. Cool in refrigerator.

Broth
8 cups English pea shells
2 cups sliced onions
3 cloves garlic
2 tablespoons olive oil
4 sprigs thyme
1 cup white wine
6 cups chicken broth

In a large pot heat olive oil, add onions, garlic and thyme, cook until tender. Add white wine and cook until all wine has reduced, add chicken broth and bring to a boil. Mix in shells and simmer for 25 minutes. Strain out vegetables and cool broth.

Pickled Spring Onions
2 cups sliced spring onion bulbs (¼ in slices)
2 cups champagne vinegar
2 cups filtered water
1 cup granulated sugar
1 tablespoon sea salt

Begin by placing onions in a strainer and quickly rinsing under cold water. Combine sugar, water, vinegar and salt in a small sauce pan and bring to a boil take off heat and add onions, transfer to a medium size container and cool at room temperature.

Tortelloni
Pasta dough
English pea filling
2 inches round ring cutter
Spray bottle of water

Roll the pasta dough to the #1 setting. Cut pasta with cutter and add 1tbls of filling in the center of each pasta round, spray lightly with water and fold over to create half-moon shape and pinched and closed hold one corn in one hand and the other corner in the other hand and bring together. Reserve on a floured backing sheet.

Cooking the Dish
In a medium sauce pot Heat broth to a simmer.  In a large pot combine 10 quarts of water and 1 cup of salt and bring to a boil, cook tortelloni for 3 minutes. Place cooked tortelloni in broth and continue simmering for 3 minutes. Place 5 tortelloni in a bowl with 1 cup of both. Garnish with pickled spring onions and enjoy.

Wine Pairing
Mekis suggests Kathryn Kennedy’s “Cuvee Twenty-Seven” Blanc de Blanc 2004 (current vintage). “This is one of my favorite American sparkling wines. It has a biscuit-nutty aged flavor to go along with the pasta dough, and with lite Gravenstein apple and citrus notes to go with the peas and broth. Winemakers have been making sparkling wines in the Santa Cruz Mountains since the 1880’s. This spectacular sparkling is sourced from tiny mountain vineyards and hand crafted. Cuvee Twenty-Seven is named after the birth year of the wineries founder Kathryn Kennedy (1927).”

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