Smoked Chicken Tortelini

By Executive Chef Selvaraju Ramasamy

Preparation:

Pasta Dough

• Sift the flour and salt together.
• Make a well in the centre and add the egg yolk and the eggs.
• Gradually stir in the dry ingredient and start kneading the dough.
• Add the oil and knead some more. Let the dough rest in the fridge for an hour before using.

Roasted Red Bell Pepper Coulis

• Cut the bell peppers in half and remove seeds.
• Toss in oil and roast in the oven at 180`C for 10-15 mins.
• In a pan sweat the garlic and onions and add the roasted bell peppers.
• Blend the mixture while hot and strain through a fine mesh strainer.

Chicken Mixture

• Sear and cook the chicken breast and place in a container along with the spices.
• In a small cup add the hot coal and immediately place it in with the chicken and work quickly and cover the pan. Let the set up rest so for about half an hour till the breast takes all the smokiness.
• In a pan heat the oil and add the garlic and sauté. Follow with the onion, carrots and celery and sauté till tender.
• In a processor blend the breast till finely powdered.
• Add to a bowl and mix in the sautéed aromatics and the mascarpone and adjust the seasoning.
• Roll out the pasta dough to thin sheets and add the filling. Shape the pasta as desired.
• In a pan make an emulsion of chicken stock and butter along with some chopped herbs.
• Blanch the pasta and toss it in the emulsion. Serve with the bell pepper coulis.