The Dysart Petersham’s roasted cauliflower tortellini recipe
The Dysart in Petersham is known for its bold and flavoursome food. It shares its wonderfully fragrant vegetarian tortellini recipe…
For the pasta
250g ‘00’ flour
5 organic free-range egg yolks (or best you can find)
2 pinches of salt
2 tablespoons of extra virgin olive oil (best you can find)
2 tablespoons of saffron infused water
1 tablespoon of ground turmeric
For the cauliflower filling/cauliflower crisps
2 shallots, finely diced
4 cloves of garlic, finely diced
2 whole cauliflowers
1 gram of chopped rosemary
1 gram of chopped thyme
100 grams Old Winchester cheese (or parmesan), grated
60 grams unsalted butter
Salt and pepper to taste
For the miso butter sauce
100 grams unsalted butter
40 grams barley miso paste
Salt to season
½ teaspoon lemon zest
30 grams lemon juice
For the Romanesco vinaigrette
¼ of a Romanesco
50ml olive oil
20ml champagne vinegar
30 grams lemon juice
Salt and pepper to season
5 grams capers, chopped
To make the pasta:
Mix flour, turmeric and salt in a large bowl and form a well in the centre. Mix the beaten egg yolks with the saffron water and olive oil – make sure to mix well! Pour the egg mixture into the middle of the flour mix and, by hand, mix the flour into the egg. Continue until you have a dough consistency. Place the dough on a wooden board and stretch and fold for at least 5 minutes – you will see the dough develops a shine and becomes more elastic. Rest, covered, for at least one hour in the fridge, or overnight if you wish.
To make the cauliflower filling:
Using an oven proof pot, roast the shallots and garlic in the butter until caramelised. Cut out the heart of one of the cauliflowers, including florets and set aside. Roughly chop all the remaining cauliflower and add to the browned shallots and garlic. Cover the mixture and place in the oven at 160 degrees Celsius for half an hour to 40 minutes. Check the mixture every 10-15 minutes and add a small amount of water if it has dried out. Once the cauliflower reaches a crushed consistency add the rosemary, thyme and cheddar and cook for another 5 minutes. Season with salt and pepper and allow to cool.
To make the cauliflower crisps:
Thinly slice the previously cut cauliflower heart with a mandolin, making 1-2 inch long slices. Place them on greaseproof paper and leave them in a warm dry place to dry for a few hours or overnight (perhaps above the oven). Once dehydrated, shallow fry the slices until they go golden brown – this only takes a few seconds. Set aside a season with salt to taste.
To make the tortellini:
Roll the pasta into long pasta sheets with a pasta machine to 2.5 (setting on the pasta machine). Cut each sheet into 2 inch by 2 inch squares. Spoon some of the cauliflower mixture into the middle of each square. Fold one corner over to meet the opposite corner, covering the cauliflower. Gently press around the filling to remove any air pockets and seal the filling in. Cut down the excess pasta forming a neat triangle. With the middle point of the triangle pointing upwards, pull down the two outside points and press them together underneath, being careful not to break the pasta.
To make the miso butter sauce:
Combine all ingredients in a pan, gently heat and mix with a hand blender
To make the Romanesco vinaigrette:
Mix the oil, vinegar, lemon juice and capers to make a dressing. Cut the Romanesco into small florets and steam for 1 minute. Whilst hot, add the Romanesco to the dressing.
To finish the dish:
Add the tortellini to the miso butter and allow to steam for 4-5 minutes until the pasta is al dente. It might be necessary to add some water to the butter from time to time. The starch from the pasta will help form the sauce. Serve 6 tortellini and sauce in each bowl, garnish with 5-6 cauliflower crisps, 5 florets of the Romanesco and caper vinaigrette and finish with mustard frills (or seasonal garden herbs).
For more on The Dysart Petersham see here