Homemade tortellini stuffed with shredded chicken, garlic sauce, orange dressing

Last Updated on July 24, 2024

Original recipe by Pavel Berky, a famous fashion designer and promising chef, who is currently competing in MasterChef Czech Republic.

Ingredients:

Number of servings: 4 servings Tortellini: 500 g of chicken necks 200 g ricotta 140 g smooth flour type 00 60 g semolina flour 4 pcs rolls Mixed Vegetable Recipes for broth (carrots, celery, parsley, celery stalks, onions) parsley sprigs olive oil water pepper salt garlic sauce: 4 heads of garlic 500 ml whipping cream 50 g butter white pepper salt Orange dressing: 2 pcs orange 1 pc citron 1 tbsp

td>soy sauce

1 tbsp honey fennel seed

Procedure:

Place both flours in a bowl, add one whole egg, 3 egg yolks, a tablespoon of olive oil, 1/2 dcl water and a pinch of salt. Mix everything well with your hands and knead for about 12 min to make a compact dough. Wrap in cling film and set aside for at least 30 mins.

Clean the root Vegetable Recipes (carrots, parsley, onion) and place in a large pot with the chicken necks. Cover with water so that everything is submerged. Season with salt and cook for approximately 40 minutes. After cooking, remove the necks from the pot and let cool.

Clean the garlic heads. Cut each clove lengthwise and pull the sprout out of the center. Place the cleaned cloves in a smaller pot, pour the cream over them. Add 1/2 teaspoon of ground white pepper, season with salt and bring to a boil over low heat. Cook until the garlic is soft (about 15-20 minutes). After cooking, pour off about 2/3 of the cream. Blend the garlic and the rest of the cream into a smooth sauce. If the sauce is too thick, you can thin it with the remaining cream you set aside. Taste and season with salt if necessary.

In a smaller saucepan, squeeze the juice of two oranges and half a lemon. Add a tablespoon of fennel seeds, a tablespoon of honey and a tablespoon of soy sauce. Bring to the boil and reduce by half over low heat. Strain the sauce when reduced.

Trim the meat from the cooled chicken necks and place in a bowl. Add the ricotta cheese and mix well. Taste and season with salt.

Roll out the leftover dough on a pasta machine. Turn the setting wheel gradually after each pass of the dough from the highest number to number 2. Cut the rolled dough into rounds approximately 7-8 cm in diameter. Place approximately a teaspoon of the prepared meat mixture in the centre of the round. Brush the edge of the round with water and fold the dough in half. Press the edges with your fingers to prevent the filling from leaking out during cooking. Brush the ends of the prepared half-round with water and twist together so that they overlap over each other. Squeeze the joint with your fingers. Cook the tortellini in salted water for 3 minutes. When cooked, remove them directly into the prepared garlic sauce.

Serve the tortellini with chopped parsley and drizzle with the orange dressing. Bon appetit

Note:

World-famous Czechoslovak designer Pavel Berky found a connection between his two hobbies – fashion and cooking. You can now see him on TV screens in the MasterChef Czech Republic competition. He has designed beautiful linen kitchen towels that are characterised by their excellent absorbency, an apron that will always make you look good in the kitchen and designer cooking boards. For everything he used a sustainable, very practical natural material – linen. Full article here: TIPS for the kitchen from the workshop of designer Pavel Berky

garlic sauce