Whipped Goats Cheese & Mushroom Tortellini | GCBC x LIGHTHOUSE BAKING скачать в хорошем качестве

Whipped Goats Cheese & Mushroom Tortellini | GCBC x LIGHTHOUSE BAKING

Recipe by: Mike Reid Time: 1 hour plus resting Serves: 4-6 Ingredients: For the Pasta 500g Tipo 00 flour 5 large eggs For the Filling 100g goat’s style cheddar cheese 100g soft goat’s cheese 100g crème fraiche 2 small shallots, finely diced 1 clove garlic, finely diced 300g button mushrooms 1 tbsp butter, unsalted Salt and pepper For the Sauce 35g butter, unsalted A little bit of your pasta water 10g pecorino cheese Salt and pepper, to season Method: To make your pasta, add your flour to the table and create a well in the centre of the flour. Add your cracked eggs in the centre of the well. Using a fork slowly start to whisk your eggs and a little bit at a time incorporating some of the flour, until everything is combined Begin to knead your dough, ensuring to bring it all together into one nice ball, this will take a few minutes. Now it is time to work the dough to activate the gluten which is important to give you a beautiful finish to your pasta. You should knead the dough for about 5 to 8 minutes. Now cover the dough and allow to rest for at least 30 minutes before using. Whilst your dough is resting lets make the filling. Start by adding your mushrooms into a food processor and blitz. Over a medium heat, sauté your shallots and garlic with butter until slightly softened before adding your mushrooms and cooking until the moisture has evaporated. It should resemble almost a classic duxelles mix. Remove from the pan and allow to cool.