%%sitename%%

30. April 2020

Handmade tortellini with an umami filling

Portrait Aggeliki Charami at Omnia Restaurant — Chef Aggeliki Charami ©Paradiso Pure.Living Vegan Hotel

Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.

The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.

Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.

But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.

By the way, this is what Aggeliki says about the recipe:

“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”

Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!

PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.

A white, wavy bowl with vegan onion & sea tortellini on a blue background, text with the recipe title and a reference to the Green Travel Blog

Vegan Tortellini Recipe “ONION & SEA” by Aggeliki Charami

Fine Dining Recipe: Homemade turmeric tortellini with seaweed, rosemary oil, pickled onions, and a crumble of caramelized onions.

Print Recipe Pin Recipe

Prep Time 3

Course Main Course

Cuisine European, Japanese, Vegan

Servings 4 people

Equipment

pasta machine optional
dough mixer optional
blender / food-processor

Ingredients

Turmeric Tortellini Dough

450 g Flour (Italian Tipo 00 flour)
225 g Water
15 g Salt
15 g Turmeric

Umami Onion Filling

450 g caramelized onions
Margarine and sugar to caramelize
40 g Kombu (Seaweed/Kelp)
30 g Ginger powder
3 cloves Garlic
80 g Black pepper
80 g White miso (Shiro Miso)
100 g Mirin (Japanese rice wine)
100 g Walnuts
40 g Maple syrup
15 g Umeboshi (fermented ume plums)
40 g Sesame oil
80 g Apple cider vinegar
Salt & white pepper to taste

Burnt onion crumble

500 g Oven-roasted onions
100 g Almond flakes
500 g Crushed almonds
250 g Oats
42 g Baking powder
260 g Flour (Italian Tipo 00 flour)
240 g Aquafaba (chickpea water)
12 g Salt
120 g Sunflower oil

Rosemary oil

130 g Spinach
50 g Rosemary
400 g Sunflower oil

Roasted & caramelized onions

2-6 whole Onions with skin (as many as you like)

Pickled Onion

500 g Thin sliced onion
300 g Rice or apple vinegar
120 g Sugar
20 g Salt
50 g Mirin (rice wine)
1 sheet Kombu (seaweed)
5 g Black pepper

Lemon Potatoe Cream Sauce

170 g Lemon juice
35 g Sugar
250 g Boiled potato
500 ml Olive oil
Salt to taste

Seaweed Bisque

40 g Kombu (seaweed)
20 g Wakame (algae)
10 g Nori (algae)
300 g Onion
200 g Leek
100 g Celery
250 g Mushrooms of your choice
6 cloves Garlic
80 g Tomato paste
60 g White miso (Shiro Miso)
100 g Mirin (rice wine)
150 g White wine
30 g Maple syrup
2 l Water
80 g Olive oil

Instructions

For the Rosemary Oil

Heat oil to 40°C.
Add the spinach and rosemary, and stir gently for 5 minutes.
Strain through a fine cloth.

For the Umami onion filling

Place all the ingredients in a food processor and blend them into a thick umami paste.
Chill 2 hours before filling.

For the onion crumble

Mix all ingredients (onions, almonds, oats, flour, baking powder, aquafaba, oil, salt)
Chill for 2 hours.
Bake the crumble in the oven at 170 °C on the convection setting for 15–20 minutes. Stir it frequently until the crumble is crispy.

For the pickled onion

Bring all the ingredients except the onions (i.e., vinegar, water, sugar, salt, mirin, kombu, and pepper) to a boil in a pot.
Pour hot over onions and let it sit for 1 hour.
Drain lightly; the onions shouldn't be completely dry.

For the seaweed bisque (soup)

Roast the vegetables (onions, celery, leek, mushrooms).
Add tomato paste and deglaze with wine and mirin.
Add seaweed and water; simmer for about 45 minutes.
Blend the bisque. Finish with miso and maple syrup to taste.

For the turmeric tortellini

Mix flower, turmeric and salt.
Add water and knead 8–10 minutes until smooth.
Put it in a zip-top bag or wrap it in plastic wrap or wax paper (it's important that the top layer doesn't dry out!) and let the dough rest for 30–45 minutes.
Roll to thin sheets (pasta machine No. 6–7) and cut them into 6 × 6 cm squares.
Fill each pasta square with 6–8 g of the filling and fold into tortellini. This needs a bit of practice, but you'll get the hang of it.

For the roasted and caramelized onions

Roast the whole onions with skin at 180°C for 30 minutes.
Peel and separate into layers.
Caramelize gently in pan.

For the lemon potato cream

Blend all ingredients (Lemon juice, sugar, potatoes, Olive oil, salt) into a smooth acidic cream.

Final Plating

Cook the tortellini for about 2–4 minutes in a large (!) pot.
Pour seaweed bisque into the bowl.
Add the cooked tortellini and top with the lemon-potato cream.
Add caramelized onion petals.
Add pickled onion.
Sprinkle with the onion crumble.
Finish with rosemary oil and nori powder.

Keyword Home-made Pasta, Vegan

Slow Travel and green Lifestyle by Green Pearls ®
Green and responsible travel without renunciation is what we communicate. Our Green Pearls ® partners show worldwide that travel and having fun can be combined with environmental awareness. We invite you to be a part of our green movement. When you plan your next vacation, city trip or short break, check out our green tips. And if you need some inspiration for green recipes or green life style tips, ethical fashion or architecture, we support you with our innovative, green ideas. Contact us for all questions which you may have, we love to help. Let's make the world a little better!

GREEN PEARLS® INSIGHTS

Hotel-Hopping or Slow Stay: Which Is More Sustainable?

“Slow Stay” has become a buzzword for more mindful travel: people prefer to stay longer in one place rather than move on after just one or two nights. But is that really the better choice? IMAGE: Pexels

Staying longer saves on travel, above all

The biggest factor is often not the hotel, but transportation. A study in the Journal of Cleaner Production on vacation trips to southern France identified the journey there as the largest contributor to the carbon footprint examined; mode of transportation and length of stay played a significant role.

A simple calculation illustrates this. Suppose your vacation destination is 500 kilometers away:

1 × 12-day vacation: 1,000 km round trip
2 × 6-day vacations: 2,000 km round trip
4 × 3-day vacations: 4,000 km round trip

The same number of vacation days, but up to four times as many kilometers traveled to get there. How big the difference in emissions actually is, of course, depends on whether you travel by train, car, or plane.

An international study of 32 destinations also concludes that shorter stays require more trips to and from the destination—and thus more transportation—for the same number of overnight stays.

And what about the hotel?

There, too, there are good reasons to stay several nights: check-in, check-out, room preparation, and certain cleaning processes must be repeated with every guest change. With a three- or five-night stay, these processes are spread out over a longer period.

But doesn’t hopping from hotel to hotel distribute the money more effectively?

That can be an argument: Those who use different accommodations at least spread their lodging expenses across multiple establishments. However, staying longer doesn’t automatically mean that the money ends up in just one place. A study of 5,300 travelers to Norway indicates that longer stays allow more time to visit smaller businesses and less central locations within a region. Slow Stay can therefore also distribute regional economic value more broadly—just in a different way.

Hotel-hopping doesn’t have to be a contradiction to Slow Travel. A week-long train trip through South Tyrol, with a few nights spent in two or three different places, can help distribute regional economic value—without constantly generating long travel times to new destinations.

Our conclusion: It’s not the number of hotels that matters. What’s more important are distance, mode of transportation, and travel frequency. It’s better to travel long distances less often and move around slowly once you’re there than to start from scratch for every short trip.

Turkey wanted to do away with hotel buffets — what became of that?

Mini Shampoos in Hotels: EU Ban Is Coming—Green Pearls® Hotels Have Long Since Moved Beyond

Show all insights

Name
E-mail
Preferred language

Recommended Posts

Recent Posts