Fresh pea soup, Cinco Jotas ham and Ricotta Tortelli

Fresh pea soup, Cinco Jotas ham and Ricotta Tortelli

Novikov Restaurant London

Ingredients

  • 100g diced CINCO JOTAS Iberian ham

For the Soup

  • 400g fresh peas
  • 125gr pea pod
  • 60gr chopped white onion
  • 0.500lt chicken stock

For the Tortelli

  • 100gr diced Cinco Jotas Iberian Ham
  • 25gr Fresh Bufallo Ricotta
  • 10gr Grated Parmesan Cheese
  • 40gr Diced Veal
  • 1 Small egg's yolk
  • Extra Olive Oil
  • About 300gr Fresh Pasta ( 200 gr plain flour 2 eggs) to be used to make the tortelli

 

  • Salt
  • Pepper
  • Basil Cress

Preparation

For the Soup

Boil the pea pods in boiling salted water and cool them down in iced water. Do the same with the fresh peas. Stew the chopped onions until soft; add the peas, the pea pods, 0.5lt of boiling chicken stock and 0.5lt of the boiling cooking water from the peas. Bring to boil. Liquidize the soup keeping some liquid just in case will become to liquid and pass it through a chinoix. Check the seasoning.

For the Tortelli

Mix the flour with the eggs to make the pasta.

Sear the veal with olive oil. Season. Mince the cooked veal and once cold add the fresh buffalo ricotta, parmesan, egg yolk and the Cinco Jotas Iberian ham. Check the seasoning.

Once the farce is ready start making the tortelli, 20.

Final Touches

Boil the tortelli in boiling salted water. Heat the soup. Pour the soup on a deep plate. Add the tortelli on the top. Garlish with extra olive oil, pepper and basil cress.