Dumplings “Sea & Mountain”
South Tirol mushrooms, seaweed salad and Mediterranean aromas (inspired by the Earth day and plated like the sea).
Ingredients
The pasta dough
- 300 g Durum wheat semola flour (pasta flour)
- 150 g Water (warm)
- 1 tbsp Olive Oil extra virgin
- 2 g Black charcoal
- 1 pinch Salt
The filling
- 100 g Vegan ricotta (or other vegan mild cheese)
- 300 g Mix of raw mushrooms (Chef Sorte used Oyster and Shitake)
- 2 cloves Garlic
- Aromatic herbs (rosemary, savory, sage, thyme)
- Salt & Pepper
The blue cauliflower cream
- 250 g Cauliflower
- 150 ml Cooking water
- 50 g Seeds oil
- 2 g Blue pea flower powder
- Nutmeg, Salt & Pepper
The seeweed salad
- Seaweed (Chef Sordi used Dulse and Wakame)
- Olive oil extra virgin
- Fresh chili, Lemon zest, Garlic, Parsley
The caviar
- 50 g Tapioca pearls
- olive oil extra virgin
- smoked paprika, salt
The foam
- 150 g Almond Milk
- 8 Juniper berries
- 1 pinch salt
Instructions
The Dumplings
- Mix the flour, salt and charcoal.Pour the warm water and oil on top of the dry part and mix energetically (by hand of with help of kitchen aid).You need to get a dark gray dough, with plastic texture, not too dry.Give to it a rectangular shape, cover with kitchen film and keep it in the fridge for at least one hours.
- Cut the mushroom for the filling and cook them in a super hot pan with olive oil, garlic and herbs. Add salt and pepper just at the end, when well cooked.
- Blend them with the ricotta, getting a homogeneous mixSeason with fresh thyme or savory and in case more salt and pepper.
- With the help of a rolling pin make a 2 mm pasta sheet.Cut the pasta with a round pasta cutter or other circular tools – Chef Sordi made 9 cm but it is up to the final size you want to get. Up to you!
- Put the filling in the center of circular pasta, make the pasta around a bit wet and close it with the technique you prefer. Chef Sordi use a “culurgines” shape (sardinian pasta) – you could find plenty of videos onyoutube also for similar shapes (gyoza, momo, chineese dumpligs).Boil for 4 minutes in salted water.
The blue cauliflower cream
- Bring a pot of salted water to a boil. Chop the cauliflower in small florets. Put the cauliflower in and cook for 8-9 minutes.Blend them, still hot, with some cooking water, the oil, salt pepper nutmeg and blue pea flower color.
The seeweed salad
- Cook the seeweeds according to the pack instructions and cool them down.Mix in a little bowl some oil with finely chopped aromas: garlic, chili, lemon zest, parsley.
The caviar
- Cook the tapioca pearl for about 20 minutes or until the pearls are completely transparent.Strain them an wash them several time under fresh water.Season with oil, salt and smoked paprika.
The foam
- Bring the water to a boil. Turn off and infuse the (previously broken) berries for 15 minutes,Remove the berries, add the salt and cool down to about 40°C (just warm).Make the foam with the help of a stick blender.
- Warm the cauliflower cream and put couple of spoon on the plate.Procede to put the pasta, seasoned with just some oil and fresh herbs.Put now the seaweed salad, at room temperature.Finish with the smoked caviar, the foam and some cress.