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Chefs Zachary Pollack & Stephan Samson

Chefs Zachary Pollack & Stephan Samson


Pizzeria Ortica

650 Anton Blvd
Costa Mesa, CA 92626
(714) 445-4900
www.pizzeriaortica.com


 

 

 


Chefs Zachary Pollack & Stephan Samson

Pizzeria Ortica | Costa Mesa, CA

Pear and Pecorino Tortelli with Butter and Sage
Adapted by StarChefs.com
February 2010

Yield: 4 Servings

INGREDIENTS

Tortelli di Pere e Pecorino al burro e salviaPasta Dough:
250 grams "00" flour
1 egg
4 egg yolks
½  teaspoon kosher salt

Pear and Pecorino Tortelli:
1 Bosc pear, peeled and grated
1 Bartlett pear, peeled and grated
½ cup ricotta cheese, passed through a fine-mesh sieve
½ cup grated young pecorino cheese
½ cup grated aged pecorino cheese
½ cup mascarpone cheese
1 tablespoon honey
1 egg yolk
Salt and freshly ground black pepper
Freshly grated nutmeg
Coarse semolina flour

To Assemble and Serve:
4 tablespoons unsalted butter
12 fresh sage leaves
4 tablespoons grated aged pecorino cheese

 

METHOD

For the Pasta Dough:
Combine the flour and salt in a mixer with the dough hook attachment. Add the eggs and yolks and mix on low speed. When the dough begins to come together, increase the speed to medium.  Let it knead for 5 to 7 minutes, or until dough is smooth and taut. Wrap it with plastic wrap and refrigerate at least 30 minutes, but not more than 4 hours as it will discolor.

Pear and Pecorino Tortelli:
Combine all the ingredients except the egg yolk in a large bowl and mix well to combine. Taste  and adjust the seasonings. (You may need to adjust the amount of honey based on the ripeness of the pears.) Mix in the egg yolk and place the filling in a piping bag with a medium tip.

Roll the pasta through a machine, narrowing the setting after each pass, to desired thickness. Cover half the sheet of dough with a barely damp cloth and pipe the filling onto the other half of the sheet in quarter-sized dollops. When finished, drape the un-topped half of pasta sheet over the other, pressing around each tortello to seal and eliminate any air pockets. Cut the tortelli using a crinkled 60mm dough cutter. Place the tortelli on a parchment-lined sheet tray dusted with coarse semolina flour.

To Assemble and Serve:
Bring a large pot of salted water to boil over high heat. Heat a saucepan over medium heat. Add the butter and sage. When the butter browns and stops sizzling, remove the sage leaves, which should be fried crisp at this point, and set them aside. Carefully add a small ladleful of pasta water to the butter to stop the cooking. Drop the tortelli into the boiling water. Cooking time will depend on thickness and freshness of the pasta, but it should be between 1 and 3 minutes. When done, remove tortelli with a spider or slotted spoon, and place directly into the pan with brown butter. Toss the pasta with the butter while adding half of the grated cheese. Garnish with more grated cheese and the fried sage leaves.


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  •    Published: March 2010


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