Serves 4
Ingredients
Pasta
- 400g fresh pasta dough
- 600g braised veal breast
- 50g veal jus
- 200g oyster mushrooms
- 1 lemon
- 10g sage
- 50g butter
- 70g Parmesan
- 5ml apple cider vinegar
- thyme
- 1 clove of garlic
- knob of butter
Cream of Mushroom
- 100g oyster mushrooms
- 20g shallots
- 30cl white chicken stock
- 5g dried porcini mushrooms
Pasta Dough
- 450g 00 grade pasta flour
- 50g ground coffee
- a spoonful of olive oil
- 220g egg yolk
Method
To make the pasta dough, place all of the ingredients in a blender. Blend together and allow the dough to rest for two hours.
To make the braised veal filling, brown the veal breast in a pan with finely chopped button mushrooms, chopped sage, veal juice, Parmesan and apple cider vinegar. Simmer at a low temperature (about 65 degrees) for five hours.
Roll out the dough with a rolling pin, and place half a teaspoon of braised veal filling, covering and sealing each with a layer of fresh dough. Cut the tortelli with a cookie cutter.
To make the cream of mushrooms, combine the shallots, oyster mushrooms and white chicken stock infused with dried porcini mushrooms, and blend until you obtain a smooth cream.
Sauté the oyster mushrooms in sunflower oil until golden. Add some thyme, one clove of garlic and a knob of butter. Allow to foam over a moderate heat and then set aside.
To cook the tortelli, place them in a pot with boiling salted water for one minute. Drain and put aside. Prepare the sage sauce in a pan with water, butter, grated lemon zest, sage leaves and pepper. Add the tortelli and cook together with the sauce until they reach a creamy consistency.
Finally, cover the base of the plate with the mushroom cream, then add the tortelli with grated Parmesan. Garnish with a splash of creamy sage sauce and the sautéd oyster mushrooms.
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Recipe courtesy of Simone Zanoni, chef of Michelin-starred Le George at the Four Seasons Hotel George V, Paris. Find this recipe, along with others, in the @FSGeorgeVParis Instagram highlights.