Kimchi Tortellini, Celeriac Broth, Kombu Recipe

How to make Kimchi Tortellini, Celeriac Broth, Kombu

1. Make the broth: Preheat the oven to 200ºC fan (400ºF/gas 6).
2. Roughly chop the celeriac into big chunks, then tip into a blender. Blend until you get a wet, sandy texture (be careful; if you blend it too much, it will turn almost to liquid).
3. Spread out this mixture on a large baking tray and roast for about 30 minutes, stirring every 10 minutes to make sure the edges do not burn. Once evenly roasted, it should be fragrant with a soil-like texture, and will have lost most of its moisture.
4. Combine the roasted celeriac and seaweed in a large bowl and pour in the boiling water. Stir well and leave to infuse, covered, for 6 hours.
5. Make the pasta dough: Mix the flour and semolina in the bowl of a stand mixer and add the salt. In a jug, beat together the egg, egg yolks and oil. Slowly add the liquids to the dry ingredients and knead on a medium speed for 7–10 minutes. The dough should be elastic and perfectly combined.
6. Cover with cling film (plastic wrap) and leave to rest for at least 4 hours in the refrigerator.
7. Make the kimchi paste: Meanwhile, heat the olive and sesame oils in a medium-sized saucepan over a medium-low heat. Add the onion and garlic and sauté for 8 minutes until golden brown. Add the ginger, carrot and cabbage, and sauté for a few minutes. Add the kimchi and cook for 15 minutes, taking care to dry out all the moisture. Set aside.
8. Make the filling: Quickly blend the stale bread into rough breadcrumbs. Add the Parmesan and kimchi paste, and combine until you get a firm mixture. If it looks too dry (this depends on the dryness of the bread used), you can add some beaten egg. Leave to rest for at least 2 hours to allow the dough to rehydrate.
9. Make the tortellini: Roll out the dough with the help of a pasta machine, making it as thin as possible; you need to be able to almost see through it.
10. Once rolled out, cut into 4 cm (1 ½ in) squares and distribute the filling in small knobs in the centre of each square. Moisten the edges of one of the squares with a little water and fold diagonally into a triangle shape, making sure to tightly encase the filling without leaving air bubbles. Now join the two bottom corners together into the classic tortellini shape. Proceed with the other squares and filling until you run out of ingredients.
11. Place the filled tortellini on a tray, well spaced out and covered with a clean tea towel.
12. Assemble: Strain the broth through a sieve, pressing well to extract as much flavour as possible. Taste the strained broth; if you feel it is not intense enough, you can reduce it by simmering gently for half an hour. Add salt if needed, and adjust the acidity with a few drops of lemon. If not reducing, reheat the broth over a low heat.
13. Cook the tortellini in a pan of boiling salted water for about 3 minutes, then drain and divide between six warm bowls. Cover with the hot broth and finish with some garlic brown butter.