Tortellini with Scampi Filling, Confit Lemon

For the confit lemons, bring salt and water to a boil, cool. Rinse the lemons. Score peel all around a few times crosswise. Place lemons in a preserving jar, pour brine over them, cover with a lid. Stand for six weeks.

For tortellini dough, knead eggs, salt, flour and nutmeg with a dough hook until dough forms a firm ball. Wrap dough in plastic wrap, rest in refrigerator for 1 hour.

For the tortellini filling, finely mash well precooled broken scampi tails with egg white in a kitchen cutter. gradually add the whipping cream, butter until a homogeneous farce is formed.

Chop garlic and shallots. Sauté garlic, shallots, diced scampi and cilantro in butter, season with salt and pepper and cool.

Mix into the farce, season with soy sauce, cayenne pepper, Thai curry paste, freshly grated ginger and sesame oil.

To finish tortellini, roll out dough thinly, cut into squares (5×5 cm). Form 1 tsp of filling in the center of each square. Shape tortellini, cook in boiling salted water for 4-5 min, drain in a pasta strainer.

Thinly remove the peel from the preserved lemons, cut the peel into fine cubes. Sauté lemon cubes in butter, add tortellini and finely chopped cilantro, toss until hot and season with salt and pepper.

For garnish, deep fry cilantro leaves in 160 °C deep fryer for 30 seconds, transfer to kitchen paper.

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