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Grilled Scampi with Ricotta Tortellini and Cherry Tomatoes

This recipe comes to us from the kitchen of  Bryan Nelson, Head Chef/Ciao Cielo.

Bryan was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.

 

 

Ingredients

  • 500 g 00 flour
  • 3 whole eggs (add yolks to reach 250 g total egg weight)
  • 500 g ricotta
  • 12 scampi, cleaned

Cherry tomato mix

  • 12 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 20 kalamata olives cut into quarters
  • 15 basil leaves, sliced
  • 1 lemon zest and juice
  • extra virgin olive oil
  • salt
  • micro basil to garnish

 

Method

Mix eggs and flour in Kitchen Aid with paddle to form a firm dough. Take out and knead on bench if necessary. Wrap in plastic wrap and leave on bench to rest for 30 minutes or refrigerate for 3 hours.

Take 1/3 of the pasta dough, roll out a little on bench. Roll through pasta roller starting at larger setting and working your way down to the lowest setting. Fold to width of pasta roller and repeat process four times, starting at thickest setting and working to the smallest.

For tortellini cut into 10 cm squares. Fill with ricotta and shape. Cook in salted boiling water for four minutes.

Ricotta filling

Blend ricotta in blender until smooth and add salt if needed.

Cherry tomato mix

Put olive oil and tomatoes in a pot on medium heat. Once tomatoes start to soften take off the heat and add olives, basil, lemon zest. Add lemon juice and salt to taste.

To serve

Grill scampi. Place warmed tortellini in bowl, spoon over tomato mix and add scampi. Garnish with micro basil.

 

Bryan Nelson

Head Chef/Ciao Cielo

Bryan started his chef’s apprenticeship at 17 years of age with the River Seafood Grill restaurant in Southgate. He then went to Walter’s Wine Bar to finish his apprenticeship working with renowned chef Ryan Clift, (Tippling Club in Singapore). Bryan then joined Paul Reynor at the Stokehouse Restaurant upstairs during the period when they were awarded two hats. He also did a brief stint at St Andrews in Brighton before heading to Aireys Inlet to take up the helm as Head Chef at the A La Greque restaurant where he spent three years before travelling extensively through Europe with his wife Kate on an 18-month gastronomic tour.
On returning to Melbourne they opened Ciao Cielo. Recently the restaurant moved to a bigger, stunning heritage building in Port Melbourne where Bryan is the Executive Chef and Co-owner specialising in modern Italian cuisine.

Ciao Cielo
115 Bay St
Port Melbourne
Ph: 9646 7697
www.ciaocielo.com.au

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