Recipe Tortelli with fish and tofu in shrimp broth – Italian Cuisine

Recipe Tortelli with fish and tofu in shrimp broth

  • 320 g Chinese cabbage
  • 300 g 00 flour
  • 200 g tofu plus a little
  • 200 g re-milled durum wheat semolina
  • 8 prawns
  • 1 carrot
  • 1 onion
  • celery stalk
  • brandy
  • extra virgin olive oil
  • salt
  • pepper

Mix the flour and semolina with 250 g of warm water, a pinch of salt and a tablespoon of oil. Let the dough rest in the film for 1 hour. Shell the prawns. Brown the shells and the heads without eyes in a saucepan with a drizzle of oil.

Add chopped carrot, celery and onion and let them flavor. Deglaze with 2 tablespoons of brandy and flame it. Add 2 liters of water and cook covered for 30-40 '. Sear the shrimp tails in a pan with a drizzle of oil.

Keep 4 aside for decoration and chop the others into cubes. Cut 280 g of Chinese cabbage into small pieces, discarding the hardest parts of the stem. Blanch it in boiling salted water for 1 ', drain and chop it with a knife.

Also cut the tofu into small cubes and collect it in a bowl together with the diced prawns and chopped cabbage, oil, salt and pepper, obtaining the filling for the ravioli. Roll out the dough into thin sheets, but not icing; cut them into squares of 6 cm per side and place a knob of filling on top.

Close them in a triangle and then in a tortello. Strain the shrimp broth. Boil the tortelli in boiling salted water for 3-4 ', drain and serve with the broth, completing with the remaining Chinese cabbage, raw, diced tofu and shrimp kept whole, sectioned.

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