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NINA COMPTON

New Orleans - United States

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Ricotta Tortellini, Hibiscus Brodo & Cucumber Blossom

Ricotta Tortellini, Hibiscus Brodo & Cucumber Blossom

  • STARTER
    4 PERS
  • timing
    75 MIN
  • preparation time
    1 H
  • Cooking time
    15 MIN

INGREDIENTS

HIBISCUS BROTH
80g dried hibiscus
945ml tomato water
2g jasmine flowers
475ml chicken stock
57g rose hips
0.18g salt


HERB OIL
675g spinach
237ml canola oil
PASTA
400g 00 flour
4 eggs


FILLING
50g ricotta
25g fontina
25g Parmigiano
A grating of nutmeg


FINISHING
Salt and pepper, to season
Cucumber blossom
Garden flowers (borage, sweet pea, tomato)
Sliced okra, sautéed

RECIPE DEVELOPMENT

1. HIBISCUS BROTH
Bring all ingredients to a simmer and steep overnight.


2. HERB OIL
Place the spinach in a metal bowl. Heat the canola oil medium-high, then pour over and reserve for 5 mins. Purée in the blender for 2 mins and strain into a coffee filter-lined strainer over a metal bowl staged in a bowl of ice water.


3. PASTA FILLING
Combine all ingredients in a blender and mix until silky in consistency.

 

4. PASTA DOUGH
Pile the flour into a mound on a clean work surface. Make a well in the centre and crack the eggs into it. Slowly work the flour into the eggs with a fork, going from the inside of the well outwards. When the mixture starts to thicken, use your hands to incorporate the rest of the flour. Once you have a ball-like form, knead by pressing the heel of your hand into the dough, pushing it away from you. The dough will roll into a shell-like shape. Turn it over, and press into it with your knuckles. Repeat approx. 10 times, adding a sprinkle of flour whenever the dough feels sticky. Roll the dough back into a ball and repeat the kneading process for roughly 10-20 mins until smooth and silky in consistency. Place in a bowl and cover with a tea-towel. Leave it to rest for about an hour.

 

5. FILLING THE PASTA
Once rested, place dough on a floured work surface and begin to roll it flat with a rolling pin. The pasta sheet should be fairly thin, but not about to tear. With a non-serrated pasta cutter, divide the sheet into squares of about 4cm in length. Put a small amount of filling (a little less than a full tsp), into the centre of each. Start by taking a square and folding it diagonally to make a triangle, pressing the edges down firmly and squeezing out any trapped air. If the pasta does not stick, put a little water on the edges before trying to fold again. Once you have made a triangle shape, take the bottom corners and fold around your index finger so that they meet. Squeeze the corners together so that they bind and again, using a touch of water if needed. Repeat until all the pasta and filling is used.

 

6. COOKING THE TORTELLINI
Using a slotted spoon, lower the tortellini into the boiling broth. Allow to cook for around 3 mins. They will float to the surface when ready.


FINISHING & SERVING INSTRUCTIONS
Salt and pepper to taste. Garnish with cucumber blossom, garden flowers and sautéed okra.

Krug Rosé
27ème Édition

I grew up in St. Lucia, passed through Miami, and live in New Orleans. The three share an abundance of hibiscus, my go-to flower for cooking.

NINA COMPTON

New Orleans

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