Octopus and King Prawn Tortelli
- 12 king prawns
- 1 1/2 pounds rock octopus (700 g)
- 1 lemon
- 3 1/2 fluid ounces lobster stock (10 cl)
- 1 3/4 ounces shellfish butter (50 g)
- 4 teaspoons whipped cream (2 cl)
- 1/2 pound squid ink dough (250 g)
- 20 king prawns
- 1/2 pound cleaned squid meat (250 g)
- 1/2 pound cooked squid tentacles (250 g)
- 1 carrot
- 1 onion
- 3 1/2 ounces tomatoes (100 g)
- 1 garlic clove
- 1 sprig dried fennel
- 1 1/4 cups dry white wine (30 cl)
- 1 lemon
- 2 tablespoons olive oil (3 cl)
- 1 3/4 ounces green onions (50 g)
- 3 1/2 ounces fresh tomatoes (100 g)
- 4 teaspoons olive oil (2 cl)
- 1/2 pint lobster stock (20 cl)
- 1 3/4 ounces butter (50 g)
Step 1: Tortelli
Shell the king prawns and crush them while still raw. Reserve the heads.
Mince the raw squid.
Dice the cooked tentacles into a salpicon.
Mix all ingredients and season, then divide the filling into 1/2 ounce (16 g) portions.
Flatten the dough out by putting it through the pasta machine several times, lowering the setting down one notch each time until position 0.5, so that the dough keeps its texture. Cut circles of dough using an 3 inch (8 cm) sized cookie cutter.
Spoon the filling on half of each circle, then fold and close to seal the edges. Fold back both ends to shape tortelli.
Step 2: Octopus
Shell the bodies of the king prawns, leaving the tail end in tact, and keep in a cool place. Reserve the heads.
Cut the tentacles away from the octopus bodies and only keep the tentacles. Blanch, then cool.
Dice the vegetables into a brunoise, and sweat over a low heat. Pour the white wine into a cast iron pot, add the tentacles and cover with water. Add the herbs and bake slowly for 3 hours.
Remove the tentacles from the liquid, bias cut in 1 1/4 inch (3 cm) long sections, and marinate in warm olive oil with a dash of lemon juice.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse