Artichoke, Buttersquash & Goat cheese Cappeloni; Red Pepper Aioli, Pea Puree, Olive Dust
Chef Davinder Kumar
Salt & Pepper to taste
Char grilled Red Pepper
Red pepper (Roasted, deseeded, deskined)
Green Pea (Blanched)
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.
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.
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.