Linchpin.club Tortelli Manfred Kofler

VEAL-TORTELLI & SUMMER TRUFFLE • MANFRED KOFLER

»LA MIGLIORE PASTA…« You could say it’s running! And by that we mean that we are able to publish the next great recipe for our series of pasta recipes by excellent chefs and restaurants. This time the »CULINARIA IM FARMERKREUZ« in »Dorf Tirol« presents itself with a signature-dish. At the end of 2015, the brothers Manfred and Stefan Kofler designed the restaurant according to their ideas, which they had already taken over from parents in 2008. Now it is up to her vision: A restaurant, a meeting place, for people who share the joy of eating and drinking in a unique atmosphere.

THE RECIPE

[BY MANFRED KOFLER]

[4 PORTIONS]

PASTA DOUGH

250g

250g

4

2

30g

wheat flour

wheat semolina

egg yolks

whole eggs

olive oil

lukewarm water [as needed]

VEAL STUFFING

400g

300g

30g

100g

100g

150g

60g

50g

chopped lean meat of veal

brown veal stock

tomato concentrate

red port wine

chopped onions

fresh aromatic truffles from piedmont

parmesan cheese

truffles stock [for example 1er CHOIX Plantin]

salt & pepper

seed oil [for browning]

LEEK

60g

200g

200g

chopped leek [fine rings]

vegetable stock

butter

TRUFFLE FOAM

50g

100g

1 tsp

truffles stock [for example 1er CHOIX Plantin]

vegetable stock

soya lecithin

salt

PASTA DOUGH

1

Mix all ingredients to knead a smooth dough.

2

Put the dough in saran wrap or vacuum bag and allow to chill for 1 hour.

VEAL STUFFING

1

Brown the meat in a pot with hot seed oil all around.

2

Add the onions and the tomato concentrate and roast it for a moment.

3

Deglaze with the port wine and pour veal stock. Simmer [cooking top] until done.

4

Pour truffle stock and the half of the fresh truffle and mix it until smooth. Season with parmesan cheese, salt & pepper.

TORTELLI

1

Roll out the dough thinly and cut out 24 round slices (about 6cm Ø ).

2

Brush the slices with some water and put the veal stuffing (apportioned) centered on each.

3

Form into Tortelli and make sure there are no air vesicles in the stuffing.

LEEK

1

Boil up the vegetable stock with butter, add the leek and steam until done. Flavor with salt & pepper and keep it warm.

TRUFFLE FOAM

1

Heat truffle stock and vegetable stock to approx. 40°C and mix it together with the soya lecithin until a solid foam.

FINISHING

1

Boil Tortelli in a plenty of salted water until »al dente« and arrange it on plates with the leek.

2

Garnish with the truffle foam and very thin chopped fresh truffle.

SEED OIL

Seed oil is a fat vegetable oil which is made of nuts, cores and germ buds in a cold compression.

SOYA LECITHIN

Soya lecithin conduces as a emulsifier and stabilizer and conglomerates water and fat. It’s also qualified to prepare fluffy and melting foams.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. And exactly these one, primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

RESTAURANT INTERIOR

WINE RECOMMENDATION

[BY STEFAN KOFLER]

2013

ZENO BLAUBURGUNDER | RISERVA
CANTINA MERANO
VINSCHGAU | SOUTH TYROL | ITALY

GRAPE VARIETY

100% Blauburgunder [Pinot Noir]

LOCATION

Meran | Vinschgau, 350-550m a.s.l.

SOILS

Morainic debris, light, permeable;
Weathered slate, granite and Gneiss; barren and sandy.

VINIFICATION

Alcoholic fermentation at controlled temperature and mush-movement for about 15 days.
Biological acid degradation

MATURATION

Used barriques and small oak barrels.

DESCRIPTION
//quote: cellarer

The wine has a vivit, ruby color.
In the fragrance fine, fresh, fruity, fruits like raspberry and wild cherry nose.
The taste is elegant, good structured with tangy tannins, fine, long finish.

LA MIGLIORE PASTA

[THE VERY BEST PASTA – TIMELESS]

In the Italian kitchen, the philosophy behind the preparation of a perfect pasta is: »The right noodle shape for every sauce« and the experience of countless generations.

The LINCHPIN.CLUB presents the recipes of outstanding chefs who create contemporary pasta dishes based on traditional methods of preparation – la migliore pasta – the very best pasta …

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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