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Gorgonzola tortellini with sage burnt butter and julienned apple


Tracey Gunn, 35 years old, Auckland

Gorgonzola tortellini with sage burnt butter and julienned apple

200g plain flour
2 eggs
Olive oil
2tbs gorgonzola dolce
6 tbs acido cagliata cheese or soft Kapiti goats cheese
100g unsalted Mainland butter
12 fresh sage leaves, 6 sliced
1 granny smith apple, peeled and julienned
1/2 lemon, juiced

1 For the pasta dough, place the flour with a pinch of salt in a food processor, add the eggs and process until combined, drizzle in a little olive oil and continue to process until a moist dough forms. Remove from processor and place on a clean, lightly floured surface and knead until smooth. Wrap in cling film and set aside to rest for 30 minutes.

2 Combine the cheeses in a bowl and season with pepper. Refrigerate.

3 Place the apple in a bowl and cover with cold water, add the lemon juice.

4 Use 1/4 of the pasta dough, roughly flatten out, dust with flour, then pass through a pasta machine, starting with the thickest setting and finishing with the finest. Repeat with the remaining dough, working fast so the pasta doesn't dry out.  Lay the sheets out flat and using a cutter cut 7-8cm diameter discs. Place a teaspoon of the filling in the centre and wet the top half of the circle with water and fold up to form a crescent, press the edges together removing all the air, wet the 2 edges of the crescent and fold together to form a tortellini shape. Repeat with remaining pasta and filling.

5 Heat a frying pan over a medium heat, melt Mainland butter and add sage leaves, remove from pan when crisp, drain onto paper towel, add the sliced sage leaves and continue to cook until butter is golden brown and "nutty"

6 Bring a saucepan of salted water to the boil, reduce to a simmer, cook the tortellini in batches for 1-2 minutes or until tender, remove with a slotted spoon and place into the browned butter. Coat gently.

7 Spoon into a serving plate and spoon over more browned butter, top with the julienned apple and crispy sage leaves.

Please note - This recipe is untested in the MasterChef kitchen.




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