Five years ago Nicolas decided to change his job and live out his passion for food and is now our resident French Chef whose beautiful meals will nourish our guests in SunBear Adventure Retreat in Spain. Inspired by Ottolenghi, a chef from Israel.he says: “I love the way he cooks. His cooking is based on traditional Middle East cuisine. Most of his recipes are vegetarian. When i was in Montreal i found a book with some of his vegetarian recipes and my passion for him started. That and my travels have somewhat influenced my cuisine: USA Japan Thailand Vietnam Cambodia Indonesia Tunisia Morocco Benin.”
He moved to Spain to change his life, and aren’t we so lucky! Here we share Nicolas’ Homemade Tortellini:
We love the smile on his face when we begged him for the recipe. He shares:
“If for a long time, I had culinary anxieties, today they are past.I may still have some apprehensions but nothing serious since I decided to do everything and especially not to let fear win in the kitchen. So I start. 2019 will be the year of the realization of my culinary dreams. I already started with puff pastry. Since then I think of all the recipes I have had in my mind for a long time, the ones I dream of doing and succeeding, the ones that I will be proud to have succeeded! Tortellini is one of those recipes. So, ok:“
Preparation time: 1 hour (but asking for help from your future eaters can make this faster)
Your best friend for the recipe : A machine to make pasta (if not a pair of strong arms to roll the dough)
Prep Time : 2 hours Ingredients for 6 people : 400 g flour 4 eggs 750 g butternut squash 4 onions 1 tablespoon of maple syrup 2 cloves garlic 80 g ricotta 3 tablespoons walnuts 2 tablespoons sage leaves 3 tablespoons grated Parmesan 30 g butter salt and pepper olive oilfor the filling peel and chop onions and garlic clove . Steps necessary to exprience the awesomeness: Peel the squash, remove the seeds and cut the flesh into pieces.
Sweat the onions in a pan with a tablespoon of olive oil. Stir constantly. Season.
After 10 minutes of cooking, add the maple syrup and let caramelize everything.
Continue cooking for a few minutes, until onions are golden. Book on a plate.
Then make the squash with the garlic in the same pan.
First on high heat for 5 minutes, then lowering his big fire.
Pour a little water in the pan and cover.
Cook the squash for 20 minutes. Stir occasionally.
After're 20 minutes remove the lid, continue cooking for all the liquid evaporates.
When there is more water in the pan, mix finely squash.
Then put it back on the heat, add the ricotta and parmesan.
Dry the mixture, stirring constantly.
You should get a fairly dry and puree without pieces.
Let cool to room temperature and let stand in refrigerator for 1 hour.
For the pasta: place the flour directly on your worktop.
Add salt and pepper.
Make a well in center.
Break the eggs there.
Fight with a fork incorporating the flour gradually.
When it is difficult to mix with the fork, continue with the fingers.
Oil your hands slightly and keep working the dough.
It should not stick to the fingers and must be flexible.
Form a ball and wrap in plastic wrap.
Let stand one hour.