Dumplings with squill-fishes, artichokes and sweet potato

Moreno Cedroni

INGREDIENTS

10 artichokes
150 g of extra virgin olive oil
3 g of chopped garlic
190 g of plain flour
65 g of water
500 g of squill-fishes
20 g of cognac
5 g of soy sauce
0.3 g of white pepper
200 g of sweet potato
200 g of fish stock
5 g of parsley

 

METHOD

Bring 3 litres of water to the boil with 75 g of salt and cook the squill-fishes for 4 minutes. Drain and leave to cool to room temperature.

Clean the artichokes, removing the tougher outer leaves, cutting them into 6 wedges and dropping them into water with a few drops of lemon juice. Toss the chopped garlic with half the artichokes in a pan with some extra virgin olive oil. Add the salt and take off the heat when cooked but still firm. Use the remaining artichokes to make the sauce, gently frying and then adding the fish stock, salt, white pepper and parsley. Blend and sieve.

For the filling of the tortellini, remove the heads and tails of the mantis and gently fry them in extra virgin olive oil and chopped garlic. Add the cognac and cook for a few minutes, then cool. Shell the squill-fishes, add the soy sauce and part of the artichoke sauce and blend with a hand blender.

For the dough, mix the flour with the oil and water and leave it to rest overnight in the fridge.
Boil the sweet potato in unsalted water, remove the skin and keep the potato warm.
Roll out the dough very thinly, cut out some circles, place some filling on each circle and close.

Bring the water to the boil in a pan. Place the tortellini in a steamer basket and cook, covered, for 3 minutes.

Presentation
Place the artichoke sauce on a plate, with the sweet potato in the middle and the steamed tortellini all around. Complete with the artichoke wedges and the squill-fishes cut lengthwise.

 

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credits: Brambilla - Serrani

Moreno Cedroni

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