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Fire-cooked veal cheek tortellini

This recipe involves quite a few steps, but the final charred tortellini is deliciously rich in flavour and delicate in texture.

Makes about 150 pieces.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Gluten
  • Cow's milk
  • Lactose
  • Egg

Ingredients

2
kg
veal cheeks
300
g
fennel bulb
60
g
onion
5
g
parsley
2
cloves
garlic
7
g
coriander seeds
10
g
fennel seeds
3
g
black pepper
700
g
veal demi-glace
500
ml
water
as needed
sunflower oil
as needed
salt and pepper
50
g
red pepper, finely cut
60
g
ginger, finely grated
4
pieces
spring onion, finely cut
300
g
yellow carrot toffee cream with mandarin and saffron
2
g
saffron
500
g
pasta flour
5
g
turmeric
200
g
whole egg
100
g
egg yolk
30
g
olive oil
as needed
butter

Scale recipe

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