2013 BCC RECIPE
As a first-timer in creating a dish for the Bangkok Chefs Charity event, Martin Fischl is glad to have partnered with Gaetano Palumbo, a master of Italian cuisine.
Executive chef Gaetano Palumbo of the Royal Orchid Sheraton Hotel & Towers, and executive chef Martin Fischl of the Centara Grand & Bangkok Convention Centre.
"I like to cook pasta, I like to eat pasta and I have learned something new in making a tasty tortelli from chef Palumbo," said the Austrian executive chef of the Centara Grand & Bangkok Convention Centre.
Hailing from Sicily, Palumbo is honoured to be making an Italian dish after creating a delightful dessert for the 2012 charity event.
"Last year, I was really excited to do the dessert because it was the finale of the gala dinner," said the Royal Orchid Sheraton Hotel & Towers's executive chef. "This year it's a challenge to make a pasta dish because people expect more when an Italian cooks Italian food."
With the gala dinner's menu featuring a lot of meat, the tortelli filled with porcini mushrooms and parmesan set on a light parsley sauce provides a scrumptious vegetarian course to fork into.
"People may perceive vegetarian food as bland. But tortelli is a completely easy-to-eat vegetarian dish that's very rich with a flavourful porcini mushroom and Parmesan cheese filling," said Palumbo.
Because the mushroom is said to resemble piglets, it is called porcini, which is Italian for piglet. The name may also come from how pigs love eating this fungus. The gourmet mushroom is a typical ingredient in Italian and French cuisine. For the filling of the pasta dish, the chefs will be using French porcini mushrooms because of their availability.
"I normally just use cheese, but chef Palumbo cooks the mushroom with cheese as well as egg, and that gives a cheesecake-like texture for the tortelli's creamy filling," said Fischl, sharing what he learned from his Sicilian partner.
"You can taste the different flavours of the pasta, the mushroom and Parmesan cheese, and then you can taste the tortelli as a whole and that has an amazing flavour," Palumbo added. "Moreover, eating this tortelli may transport you to the forest, picturing yourself walking and picking up porcini mushrooms."
This pasta dish is served with the Famille Castel Grande Reserve Chardonnay 2011 from Bordeaux. The Castel family has focused on producing French wine for more than half a century. The Famille Castel brand was introduced in 2006 to reflect the rich diversity of Gallic wines. It comprises four ranges of flavoursome, affordable, easy drinking wines, made for sharing with friends and family. This is a luscious number _ powerful and complex _ with exotic fruits (mango and pineapple) and subtle toasted notes, fresh and rounded, with good length and subtle vanilla to finish.
Tortelli filled with porcini mushrooms and Parmesan set on a light parsley sauce.
Tortelli filled with porcini mushrooms and Parmesan set on a light parsley sauce
1. Mix the flour and egg yolk well in a mixer.
2. Knead it into a smooth elastic dough, wrap it in plastic film, and let it rest for 25 minutes.
3. Use a pasta machine to shape the dough into thin pasta sheets of about 1.2mm. Cut with a ring mould into a round shape.
4. Put in a spoonful of porcini and Parmesan cheese filling and seal the edges.
Porcini mushrooms and Parmesan filling
1. In a bowl, mix the grated Parmesan cheese, eggs and fresh cream well. Cook the mixture in an oven with steam at 100C for 15 minutes.
2. Heat extra virgin olive oil, add the garlic, shallots and all mushrooms. Stir well, sprinkle with white wine, add the fresh herbs and season with salt.
3. Let the cooked mushrooms cool down and blend them together with the Parmesan mixture.
1. In a large pot, boil garlic with a little bit of water for 5 minutes.
2. Add parsley leaves and simmer for 3 minutes. Strain and quickly cool down the leaves in ice water. Keep aside the cooking liquid.
3. Dry the parsley leaves and blend them in a blender. Add a little bit of the cooking liquid to give it a smooth, saucy texture, season with salt and keep aside.
Parmesan cheese foam
1. In a pot, bring the Parmesan and water to the boil at 80C.
2. When the cheese has melted, let cool, and strain through a fine sieve and keep aside.
3. When ready to serve, blend the Parmesan cheese water with lecithin powder until it becomes light foam.
Sundried tomato pesto
1. Blend all ingredients in a blender until very fine and smooth. This can be prepared in advanced and stored in a refrigerator.
White wine cream sauce
1. Heat the extra virgin olive oil in a saucepan, and add sliced onions, bay leaves and peppercorns.
2. Sweat the onion for 4 minutes, add white wine and let it reduce.
3. Add fresh cream and simmer for 10 minutes. Season with salt and strain through a fine sieve.
Crispy Parmesan tuile
1. Mix all the ingredients in a bowl.
2. Heat a non-stick pan gently, and place a little bit of the mixture in the middle of the pan in a
2cm x 6cm rectangular shape. Wait until the Parmesan mixture is completely melted.
3. Gently remove the mixture from the pan, let it cool down a bit, then cut the edges to make it a perfect rectangle.
4. Use a wooden stick (1cm in diameter) to quickly mould it into a half-round shape. Let it cool and harden. This can be prepared in advanced and stored in an airtight container for up to a week.
1. Boil the tortelli in salty hot water until cooked.
2. Saute the tortelli with white wine cream sauce.
3. Place the sundried tomato pesto on a plate, add the tortelli on top.
4. Garnish the dish with parsley coulis, porcini mushroom, parmesan tuile and finish with the parmesan foam, then serve.
About the author
- Writer: Kanokporn Chanasongkram