Celeriac, Rosemary and Pine Nut Cappelletti, Bottarga and Pine Tree Oil

Name: Celeriac, Rosemary and Pine Nut Cappelletti, Bottarga and Pine Tree Oil
Yield: Serves 4
Cuisine: France
Ingredients: 12 chickweed leaves; 1 bunch lovage; 400 g (14 oz/2⅔ cups) 00 (pastry) flour, sifted; 100 g (3 ½ oz/½ cup) fine semolina; olive oil, extra, for frying; 10 egg yolks; garlic, crushed, for frying; 12 slices bottarga (dried mullet roe); ½ lemon, peel zested; 2 teaspoons dashi stock, reduced; pine tree oil, to serve; 2 celeriac, peeled; lemon juice, to season; 1 rosemary stalk; 50 g (1¾ oz) butter; 150 g (5½ oz/1 cup) pine nuts, lightly toasted; 50 g (1¾ oz/⅓ cup) finely grated parmesan cheese

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

400 g (14 oz/2⅔ cups) 00 (pastry) flour, sifted

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Prepare the pasta dough 1 day ahead. Put the flour and semolina in a bowl and make a well in the centre. Add the egg yolks in the well, then mix with a fork until a dough starts to form. Gradually add cold water as needed. Turn the dough onto a lightly floured surface and knead for up to 25 minutes until the dough is smooth and elastic. Wrap in plastic wrap and set aside to rest.

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