Isaac Carew: Prawn Tortellini & Moët & Chandon Grand Vintage 2012
Isaac Carew, a classically trained chef and model who fell in love with food at an early age, has cooked alongside Angela Hartnett at The Connaught in London and Cielo in Miami. His satisfying prawn and pasta dish is filled with light, fresh and seasonal ingredients – just the thing for Moët & Chandon’s Grand Vintage 2012. Complex and charismatic, with floral notes alongside supple sweetness and structured acidity, it will impress your guests and bring the dish together.
HOW TO MAKE ISSAC CAREW'S PRAWN TORTELLINI:
- Tipo ‘OO’ Pasta Flour
- 6 egg yolks
- 3 medium eggs
- 1 Tbsp olive oil
- Semolina flour for dusting (optional)
- 500 g king prawns
- 1 bunch of chives
- 1 bunch of Chervil
- 250 g mascarpone cheese
- 6 unwaxed lemons
- 1 kg Jerusalem artichokes
- 1 L vegetable stock
- 1 bulb of garlic
- Salt and black pepper for seasoning
- Pour the flour into a pile on a clean worktop using your fingers to make a well in the top of the pile.
- Whisk egg yolks and eggs in a bowl, adding the olive oil as you go.
- Pour the egg mixture into the well in the flour, mixing together with a fork or your fingers until you reach a breadcrumb like texture. Continue to bring the dough together and knead for a few minutes to strengthen the gluten.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Once rested, cut the dough in half and roll into rectangular shapes, the same width as your pasta machine.
- Set the pasta machine to its widest setting, flour your pasta dough and roll it through the pasta machine twice.
- Roll the pasta though each of the settings, working your way down to the second from thinnest setting.
- Cut your pasta into required shapes and either use straightaway or dust in semolina flour and hang until it dries. Dried fresh pasta can keep for a week or two.
- Devein and roughly chop prawns leaving quite chunky for a nice bite.
- Finley chop chives, pick then chop chervil and add to the prawns.
- Add mascarpone and zest of 1 lemon juice of half mix.
- Add a pinch sea salt and few cracks of black pepper.
- Roll out pasta and fill tortellini with small spoonfuls of filling fold and refrigerate until needed.
- Clean, dry and roughly chop Jerusalem artichokes.
- Crush garlic and simmer in a large pan with a glug of olive oil.
- Add the artichokes to the garlic and fry for a few minutes until slightly golden but ensuring not to let the garlic burn.
- Add vegetable stock and simmer until artichokes are nice and soft, season with salt and black pepper and use a hand blender to blend, aiming for a thick puree consistency.