Chef DK's Recipes
Artichoke, Buttersquash & Goat cheese Cappeloni; Red Pepper Aioli, Pea Puree, Olive Dust
Ingredients
Pasta Dough
- 200 g Refined flour
- 2 nos Eggs
- 1 tsp Spinach Puree
- 1 tbsp Semolina
- Salt-to taste
For Stuffing
- 1 tbsp Oil
- 1/2 tsp Garlic
- 60 g Butter squash
- 30 g Artichokes(chopped)
- Salt & Pepper to taste
- 15 g Goat Cheese
Char grilled Red Pepper
- 1 tsp Garlic (chopped)
- 70-80 g Red pepper (Roasted, deseeded, deskined)
- 1 tbsp Mayo
- 25 ml Olive oil
- Salt-to taste
Pea Puree
- g Butter
- tsp Garlic
- g Green Pea (Blanched)
- ml Cream
- Salt-to taste
Assembling
- 20 g Asparagus spears
- 15 g Zucchini (strips)
- 1/2 tsp Olive dust
Instructions
To prepare pasta dough
- In a bowl, mix refined flour, egg, spinach puree, semolina and salt and knead into firm dough.
- Cover with a damp cloth and allow it to rest for an hour.
- Roll it with the help of pasta machine and cut the pasta sheet in equal portion and set aside.
For Stuffing
- To prepare stuffing, heat oil in a pan, sauté garlic, then put butter squash, artichoke, salt, pepper and cook for a while. Remove from heat; add goat cheese into the ready mixture.
- Place the portioned pasta sheets on the table and spoon the ready mixture on the pasta. Fold it into desired shape, boil and keep aside.
For Red Pepper Aioli
- In a blender put, garlic ,Red pepper, mayo, olive oil and blend into a smooth silky paste.
- Adjust seasoning and set aside.
For Green Pea Puree
- Melt butter in a pan, sauté garlic, add green pea, cream, salt, pepper and pour it in blender.
- Blend the mixture into a smooth paste, strain and set aside.
Assembling
- In a pan toss the pasta, asparagus, zucchini with herbs and seasoning.
- On a serving plate, spread the red pepper aioli.
- Place pasta accordingly accompanied with asparagus, zucchini ribbons, green pea puree.
- Garnish with olive dust and parmesan tuille.
