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.
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.