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Parmigiano Tortellini, Quail and Chicken Consommé with Saffron
Recipe by Andre Ursini
Try Andre Ursini's Parmigiano Tortellini, Quail and Chicken Consommé with Saffron today!
- Steps
- Ingredients
Ingredients
Pasta dough
Chicken and Quail Consommé
Raft
Saffron
Parmesan Oil
Pasta filling
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Steps
- For the Pasta Dough, place the flour on a clean work surface or in a mixing bowl. Make a mound with the flour and create a well in the center. Add the eggs and olive oil into the well.
- Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well until the mixture is too stiff to mix with a fork. Gather the dough together with your hands and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add 1-2 tablespoons of water and if the dough is too sticky, add a little more flour as needed.
- Wrap the kneaded dough in plastic wrap. Let it rest for at least 30 minutes in the fridge.
- For the Chicken and Quail Consommé, roughly remove the meat from the quail. Lay the pieces from one bird on a tray and place in the freezer for 20-30 minutes, until just starting to freeze. Remaining quail can be used for another recipe.
- In a stockpot, combine oil, chicken necks, quail frames, pancetta, carrots, onion, celery, garlic, thyme and bay leaf. Fry on a medium heat for 8 minutes until starting to caramelize.
- Add approximately 2.5 litres of water to the pot or enough water to cover the meat and vegetables.
- Bring to the boil over medium-high heat, then reduce to a simmer for about 45 minutes. Skim off any foam that rises to the surface. Strain the stock through a muslin-lined sieve into a wide dish, discarding the solids. Set aside for 15 minutes to cool, then place in the freezer for 30 minutes or until the fat solidifies on top. Remove and discard the fat To create a Raft, transfer the quail meat from the freezer to a small food processor. Blitz into a paste and place in a bowl with the egg white, carrot, and celery. Season with salt and pepper.
- Place the strained stock into a medium saucepan over medium heat, do not bring to a boil. Add the raft mixture, gently stirring to combine. As it heats, the raft will rise to the surface and trap the impurities.
- Allow the stock to simmer gently for about 20 minutes without stirring. The raft will form a solid mass on the surface. Carefully strain the stock through a muslin-lined sieve to remove the raft and clarify the liquid. Taste the consommé and adjust seasoning with salt and pepper if necessary. Add 2-3 tsp sherry for extra flavor. Set aside in the saucepan.
- For the Saffron, preheat oven to 70°C. Place the saffron on a lined baking tray and dry in the oven for 5-8 minutes. Set aside.
- For the Parmesan Oil, combine the olive oil and the parmesan rind in a small saucepan. Heat the mixture over a low heat to gently warm the oil and allow the flavors of the rind to infuse. Warm for 15-20 minutes, stirring occasionally and ensuring the oil doesn’t fry or burn.
- Allow to cool, then strain the oil through a fine-mesh sieve into a clean jar, discarding the rind pieces.
- To make the Pasta Filling, combine parmigiano, cream and lemon zest in a bowl until a smooth paste forms. With your hands, form balls from the cheese mixture, about the size of a small chickpea. Set aside on a tray.
- To assemble the pasta, divide the dough into 2 pieces. Select a piece to roll out and cover the other. Use a pasta machine to roll out each piece to the last or second last setting.
- Flouring the benchtop and the pasta, use a 4cm diameter cookie cutter to cut the tortellini discs. Repeat until you have 80 discs. Keep covered.
- To fill each tortellini, place the balls of filling onto the pasta circle - being careful to not overfill. Dip your finger in a small bowl of water and wet the edges of the dough then fold the circle in half to create a half-moon shape, pressing out any air. Bring the two ends of the half-moon together and pinch and seal, forming a ring. Set aside.
- Bring a saucepan of salted water to the boil. Gently add the tortellini and cook for 3-5 minutes until they float to the surface and are tender. Warm the consommé whilst the pasta is cooking.
- Remove with a strainer and place in a large bowl. Pour a small amount of the warm consommé over the tortellini
- To serve, place 20 tortellini into a warm bowl, pour hot consommé over the pasta, drizzle a few drops of parmesan oil over and finish with 4-5 pistils of saffron
