recipes
Tuna tortellacci on a caponata salsa and prawn infused cream
Serves: 2
Ingredients
For the filling
- 100g fresh tuna
- 1/2 onion
- 1 clove garlic
- 1 tsp chopped basil
- Pinch chilli flakes
- Pinch fresh pepper
Dough
- 300g semolina
- 200g flour
- 6 egg yolks
- 1 whole egg
- 1 tbsp olive oil
Caponata salsa
- Small courgette
- 1/2 yellow pepper
- 2 tbsp tomato pulp
- 1 clove garlic
Method
Pinch salt In a little olive oil sauté the finely chopped garlic, chilli, pepper and onion until softened than blend together with the fresh tuna and basil until binded. Put the filling in a piping bag to fill the pasta. For the dough, mix well all the ingredients together than add a little water to form the dough. Allow to rest than using a pasta machine make the dough the thinnest possible. Cut a large square dough and pipe the filling in the middle. Brush some egg whites around all edges and then fold one corner to form a triangle, then press the other corners together to form a large tortellini.
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