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Thursday, August 2, 2012

Cheese Tortelloni with Brown Chicken & Mushroom Sauce


In Indonesian & English

Bahan
Kulit Tortelloni:                                          Saus:
-  250 gr Terigu, ½ st Garam, 3 Telur     -  2 Baw.putih-cincang, 2 Baw.mrh-iris hls
-  1 st Olive oil, 2 st Air, 1 Pth telur     - 200 gr B.bombay & 250 gr champignon-iris
-  55 gr Mentega tawar-lelehkan              -  250 gr Fillet Ayam, 100 ml Olive oil
Isi Cheese Tortelloni:                                -  250 ml Kaldu ayam, 250 ml Krim/Susu panas
-  560 gr Ricotta, 1 cup Peterseli cncng   -  ½ st Pala, 1 st Garam, 1 sm Kecap asin
-  50 gr Keju parmesan prt, ¼ st Garam   -  1 st Gula, 2 sm Peterseli cincang, 3 sm Terigu
-  1 st Pala bbk, 1 st Kulit lemon parut    -  1 st Lada, 1 st Cabai bubuk, 75 gr Mentega

Cara membuat
-  Cheese Tortelloni*: Anda dapat membeli 500 gr tortelloni dlm kemasan atau bila tak memungkinkan anda dpt membuatnya sendiri dari resep ini.
* Isi: Campur semua bhn isi dimangkuk sampai rata & halus. Tutup adonan & dinginkan sejenak.
* Kulit: Campur terigu, 3 telur, air & garam di mangkuk, uleni ± 2 mnt. Beri olive oil; uleni hingga kalis (± 4 mnt). Bagi adonan menjadi 4, pipihkan. Tutup adonan dng lap lembab & biarkan 30 mnt. Ltkkan adonan di permukaan rata yg sdh ditaburi sedikit terigu. Gilas masing2 bagian adonan dng roll sampai setipis ± 3 mm. Potong2 berbtk lingkaran berdiameter 10 cm dng pisau tajam/cutter.
* Ltkkan 1 sendok teh adonan isi di bagian agak bawah dari lingkaran (jangan terlalu pinggir, sisakan tepian utk melipat). Ulasi tepiannya dng putih telur. Lipat bagian atas lingkaran hingga menutupi isi ke arah bagian bwh lingkaran. Tekan kedua tepian bersama2 utk melekatkan. Ulasi lagi tepian yg sdh menyatu  membtk setengah lingkaran itu dng pth telur. Ltkkan jari telunjuk di tengah2 tortelloni, lingkarkan tortelloni di sekeliling jari hingga kedua ujung bertemu. Salah satu ujung sebaiknya overlapping thdp ujung yg lain sebsr ± 6 mm. Tekan kedua ujung bersama2 utk melekatkan. Tutupi dlm wadah dng lap lembab & dinginkan sebentar.
* Didihkan air yg sdh digarami di panci besar. Mskkan tortelloni, aduk perlahan hingga matang. 2-3 mnt setlh tortelloni mulai mengapung, angkat & tiriskan. Beri mentega cair & aduk rata.
-  Saus: Ayam diiris tipis2. Panaskan olive oil & 35 gr butter di pan besar. Mskkan baw mrh, baw pth, bombay & jamur, masak hingga baw. bombay layu. Mskkan ayam, masak sampai ayam berubah warna. Sisihkan. Pnskan 40 gr mentega & sisa olive oil yg sdh digunakan utk menumis di pan dng api sedang. Mskkan terigu, aduk dng whisk sampai adonan mengental halus. Masak perlahan sampai terigu jadi kecoklatan. Tuangi susu & kaldu sedikit2 sambil diaduk secara konstan sampai saus halus & mengental. Kclkan api, bumbui dng pala, garam, lada, gula, kcp asin & peterseli. Mskkan adonan jamur-ayam, masak 5 mnt, aduk sesekali. Angkat dari api
-  Hidangkan tortelloni dng saus jamur ayam.

Ingredients
Tortelloni Dough:                                          Chicken & Mushroom Sauce:
-  250 gr Flour, ½ tsp Salt                          -  2 clove Garlic-chopped, 2 Shallots-sliced
-  1 tsp Olive oil, 2 tsp Water                    -  200 gr Onion & 250 gr Champignon-sliced
-  55 gr unsalted Butter-melted                  -  250 gr Chicken fillet, 100 ml Olive oil
-  1 Egg white, 3 Eggs                                  -  75 gr Butter, 1 tbsp salty Soya sauce
Cheese Tortelloni Filling:                              -  250 ml Chicken broth, ½ tsp Nutmeg
-  560 gr Ricotta, 1 cup minced Parsley      -  1 tsp Sugar, 2 tbsp minced Parsley
-  50 gr grated Parmesan, ¼ tsp Salt          -  3 tbsp Flour, 1 tsp Salt, 1 tsp Pepper
-  1 tsp Nutmeg, 1 tsp Lemon zest              -  1 tsp Chili pwdr, 250 ml hot Milk/Cream

Directions
-   Cheese Tortelloni*: U can just buy 2 packages of cheese tortelloni (á 250 gr) or when it`s not possible you can also make it yourself from my recipe.
* Filling: Mix all ingredients in a bowl until well blended & smooth. Cover and chill for awhile.
* Dough: Place flour, 3 eggs, water & salt in a bowl; knead for 2 min. Add in olive oil; knead until smooth (4 min). Divide the dough into 4 & flatten. Cover with a damp cloth & set aside for 30 min. Transfer to a lightly floured working surface. Roll each piece with a heavy rolling pin until its 3 mm thick. Cut the dough into 10 cm circles using a cutter/sharp knife.
* Spoon 1 tsp of filling on the lower half of each round, leaving a border. Brush edges lightly with egg white. Fold top half of each round over filling & press edges together to seal. Brush edges lightly with egg white. Wrap edges of each half-circle around your index finger, bringing ends together to overlap by about 6 mm. Pinch edges to seal. Cover with a damp cloth & chill.
* Bring a large pot of water+salt to a boil. Add in tortelloni. Stirring gently until cooked through. 2-3 min after they begin to floated, remove from the water; drain & drizzle melted butter over it.
-  Chicken & Mushroom Sauce: Thinly slice the chicken. Preheat olive oil & 35 gr of butter in a big pan. Put in the shallots, garlic, onion & mushrooms; cook until the onion wilted. Add in the chicken & cook until the chicken color changed. Set aside. Preheat 40 gr of butter & the rest of used olive oil on the pan over medium heat; put in the flour. Stir constantly with a whisk until the flour smooth & thickened. Cook slowly to brown the flour. Slowly add broth & milk/cream into the pan; stir constantly until the gravy becomes rather thick & smooth. Turn the heat to low; season with nutmeg, salt, pepper, sugar, soy sauce, chili pwd & parsley. Add in mushroom-onion mixture, cook for 5 min; stir occasionally. Remove from the heat.
-  Serve the tortelloni with the chicken mushroom sauce.

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