Prawn Tortelli with Saffron Butter and Prawn Oil
Ingredients
Pasta Dough:
6 large free-range eggs
600g Tipo 00 flour
Tortelli Filling:
175g butter
175g flour
100g finely diced shallot
1 litre quality fish stock
300g finely chopped peeled prawns (keep shells)
Juice and zest of 1 lemon
Saffron Butter:
3g saffron
2 large shallots, sliced
1/2 bulb of garlic, crushed
100ml white wine
1/2 bulb fennel, sliced (keep tops)
700ml fish stock
250g butter, diced
Half of the prawn shells
Juice of half a lemon
Prawn Oil:
150ml olive oil
150ml vegetable oil
75g tomato paste
Half of the prawn shells
Method
To make the pasta dough, place the flour on a workbench and create a well in the middle. Crack the eggs into the well and whisk with a fork. Gradually incorporate the flour using your hands until combined. Knead the mixture for 20 minutes, wrap tightly in clingfilm, and refrigerate for at least 30 minutes.
For the tortelli filling, gently sweat the shallot until translucent (about 5 minutes), then add the butter and stir until melted. Add all of the flour and stir for another 5 minutes. Gradually add the fish stock (approx. 150ml at a time), whisking constantly. Once all the stock is added, incorporate the prawns, lemon juice, and zest, stirring for 2 minutes. Season well with salt, then place mixture into a bowl and cool in the fridge.
For the saffron butter, gently fry the shallot, garlic, fennel, and prawn shells until soft. Add all of the white wine and reduce by half. Add the fish stock and saffron, simmer uncovered for 1 hour to make a stock. Strain, keeping only the liquid, and slowly whisk in the butter until emulsified. Season well.
For the prawn oil, fry the tomato paste and prawn shells in a small pot for 10 minutes, then add the oil and simmer gently for 45 minutes. Strain and set aside the oil, discarding the shells.
Using a pasta roller, roll out your pasta dough on a lightly floured surface until it is as thick as a 10-cent coin. Cut circles from the dough with a circle cutter. Place 1 heaped teaspoon of the prawn mixture in the centre of each circle. Wet the edges of the circles with water. Fold the dough over the filling to create a semi-circle and press the edges together firmly. Place your finger in the middle of the flat edge of the semi-circle, then wrap the two corners of the pasta around your finger and press tightly to seal.
To finish, bring a large pot of salted water to a boil. Meanwhile, gently warm the saffron sauce in a large pan. Drop the tortelli into boiling water and cook for 4 minutes. Once cooked, strain and carefully add the pasta to the sauce, tossing gently. Serve in bowls garnished with a few drops of prawn oil and the tops of the fennel.
Osteria Ilaria
367 Little Bourke St, Melbourne
