Recipes: Casa Lever’s Burrata-Filled Tortelli Pasta and Rhubarb Parfait!

Recipe and photo (Danielle Adams) courtesy of Casa Lever (Sant’ Ambroeus)

Casa Lever’s Burrata Tortelli

Pasta dough:
1 cup flour
7 egg yolks
1 tsp. salt
Burrata filling:
1 cup burrata
1/4 cup white milk ricotta
1/2 tsp. ground nutmeg
1 tsp. black pepper
1 tsp. salt
Lemon sabayon:
3 egg yolks
3 T lemon juice
2 oz. Champagne
1/2 tsp. sugar
2 oz. white sturgeon caviar
20 pieces oyster leaves
To make the burrata filling:

Drain the ricotta the night before.
Knead the burrata and add ricotta, salt, black pepper, and nutmeg. Make sure the filling is not too watery and place it in a pastry bag.
To make the lemon sabayon:
Combine yolks, sugar, lemon juice, and Champagne in a bowl and whisk until creamy.
To make the pasta:

Add flour and salt in a mixing bowl. Add yolks and kneed with hands until dough comes together. Let it rest in the fridge covered for 1 hour.
With a rolling pin, roll the pasta into thin sheets. To assemble the tortelli, brush egg over a sheet of pasta. Drop the filling with a pastry bag or spoon on the pasta sheet about one inch apart. Cover the filling with a pasta sheet, pressing out the air from each portion. Using the dull side of a ring mold, press firmly around the filling to seal, then use a bigger ring mold to make a single tortello. (Or use a fork to seal and a sharp knife to cut a square tortello.)
Assemble the dish:
Cook tortelli in lightly salted boiling water for 4–5 minutes, then put them in a pan with a tablespoon of butter to quickly sauté. Place cooked tortelli in a large plate and dress with lemon sabayon. Spoon caviar directly on top of the tortelli and spinkle with the oyster leaves.

Casa Lever’s Rhubarb Parfait

2 cups rhubarb pulp
5.2 oz. meringue (ingredients below; for recipe, see step 2)
1 cup heavy cream
3.5 tbs. sugar
2.5 tbs. gelatin
2 cups cold water
For the meringue:
2 egg whites
1/2 cup sugar
1/2 tbs. water
For the rhubarb gel:
1 cup rhubarb juice (to make: place rhubarb in a juicer to extract the liquid)
1/4 cup sugar
1.5 tsp. gelatin
For the candied rhubarb:
1/2 cup rhubarb
1/2 cup sugar
1/2 cup water
For the passion-fruit gel:
1.5 cup passion-fruit pulp
2 T sugar
1 tsp. agar
For the choco-crumble:
2 cups flour
7 egg yolks
1 cup sugar
9.5 oz. butter
1.5 tsp. cocoa
2 tsp. salt
Roasted cocoa gelato:
*can be substituted with store-bought gelato
1/2 cup cocoa powder
2 cups water
1/2 cup sugar
2.5 oz. cocoa butter
1 tsp. salt
1/2 tsp. ice-cream stabilizer
Red sorrel leaves or edible flowers, for garnish

Add gelatin to 2 cups of cold water. In a pan, heat the rhubarb pulp until 100 degrees Fahrenheit, then add the gelatin.
To make the merengue, whip the egg white with the melted sugar (at 248 degrees Fahrenheit) with water in a Kitchen Aid mixer.
Combine sugar and heavy cream and whip to make whipped cream.
Mix the pulp, merengue. and whipped cream and fill the chosen mold. Let it rest in a freezer for 6 hours.
To make the rhubarb gel:
Add sugar, gelatin, and rhubarb juice to a pan and heat until 100 degrees Fahrenheit. Place the rhubarb mixture in a sheet pan and let it cool down for 2 hours. Once ready, cut it in slices.
To make the candied rhubarb:
Heat the sugar and water in a pan, whisking frequently to make a simple syrup. Put the fresh rhubarb in the syrup and store the mixture in a jar in the fridge.
To make the passion fruit gel:
Mix the sugar with the agar and add to the passion fruit pulp. Heat until boiling, then transfer to a bowl to cool down. Once cooled, blend until smooth.
To make the choco-crumble:
Soften the butter with an electric mixer and mix it well with all the ingredients. Put the dough in a sheet pan and bake (15 minutes at 355 degrees Fahrenheit). Once it’s cooled, crumble and store in an air-tight container.
To make the roasted cocoa gelato:
Roast the cocoa powder in the oven for 12 minutes at 355 degrees Fahrenheit, until close to burnt. Add the burnt powder and the remaining ingredients to a saucepan and bring to a boil. Strain and put in a Pacojet container. Leave in the freezer until hard and Pacotize before serving. (Or use ice-cream maker.)
To assemble:
Place the crumble on the bottom of a plate using a ring to make a crumble circle, then put rhubarb parfait in the circle and cover with a slice of rhubarb gel. Put passion fruit gel in a small squeeze bottle to make five different size drops in random positions on the plate. Place three pieces of candied rhubarb on top and lastly, a quenelle of ice cream. Garnish with some red sorrel leaves or edible flowers.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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