Sunday, 21 August 2011
Goats Cheese Tortellini with Capsicum Puree
I know what most of your are thinking 'Eeeww goats cheese' and I used to be in that boat too.
Until one day I went to a funky little tapas bar in Yarraville called Dig a Pony. They serve these little balls of goats cheese with honey and caramelised onion. I swear they are one of the nicest things I have ever eaten, I still dream about them and am always hanging for my next visit to Yarraville so I can gorge myself.
This recipe in particular is an adaptation of Michael from MC's recipe. As I have complained to a few of you, so many of the recipes from MC look so good until you see the list of ingredients you need to buy.
I took this down a few hundred notches making it alot simpler and changed the beetroot borscht and puree to just a roasted capsicum puree.
The only time consuming thing about this recipe is making the tortellini. Luckily I had my sister on hand to help and she proved to be quite a tortellini folding expert. You can make as many tortellini as you can be bothered with. A few per person makes a great entree for a dinner party or you can make a few more tortellini and have it for dinner. In hindsight I really should of counted how many I made so you could have a better indication.
1 quantity of pasta dough or 4 sheets (see my Homemade pasta recipe)
300gms goats cheese - softened
1 tbl spoon lemon juice
1 tbl spoon chives (I used the paste you get in the tube)
Salt and pepper to taste
2 red capsicums - cut into quarters
1-2 tbl spoons olive oil
Squeeze of lemon juice
1 small clove of garlic
1. Combine the goats cheese, chives and lemon juice in a bowl. Mash together with a fork until well combined. Add salt and pepper to taste.
2. Using a 10cm round cookie cutter (or a drinking glass) cut out as many circles as you can from each sheet of pasta (about 10 circles). Take a teaspoon of the cheese mixture and place in the centre of a circle. Lightly wet the edges with a little bit of water on your finger. Fold the pasta over to make semi circle. Using your fingers pinch the middle where the filling is while bringing the two ends together in the middle. Press to ensure all sides are sealed. It will take a couple to get it right, trust me, the first five I made looked pretty sorry for themselves
3. Meanwhile line a baking tray with some baking paper and place the capsicum skin side up. Place under a high grill until skin is charcoal. Remove from the tray and place in a freezer bag to cool. This will make it easier to remove the skin. Once cooled peel the skin off the capsicum and place in a blender with the garlic, lemon juice, olive oil and salt and pepper. Process until smooth. You can heat the puree in a saucepan before serving if you would like.
4. Take a large saucepan and fill with cold water. Add a sprinkle of salt. Once at a rapid boil, add the tortellini. This will only take 1-2 minutes. Drain and return pasta to the saucepan. Drizzle with olive oil.
5. Place a few tablespoons of puree in the centre of each place/bowl. Top with tortellini.