This recipe teaches you to make the involtini and also put the entire dish together , best wine to accompany this dish is the Cloudy Bay Te Koko Sauvignon Blanc(Marlborough, NZ 2003 around $59.50 . As with all my recipes if you want too look professional USE THE BEST INGREDIENTS. WIth Food as with wine YOU GET WHAT YOU PAY FOR 9/10 times. Enjoy Please give me as mnuch feedback as you like. Joe
Make the involtine.
Combine the flour and eggs into a dough like consistancy add water if mixture is too hard. Add a small teaspoon of extravirgin olive oi small pinch of saltl and 1 tablesppon of squid ink to the mix and combine until mixture is BLACK in colour. Flatten through a pasta maker until you have 1 long thin sheet of black pasta. sprinkle over with some more flour and cover to let stand for 10 minutes while you make the filling.
Take your fillets of barramundi and chop into very small peices , almost mince like (please dont blend as this removes the texture from the final dish) add som salt and pepper to taste and a small amount of breadcrumbs and 1 egg. Mix thouroughly together and then start spooning the mixture onto one side only of your pasta sheet. Close the other half of the pasta sheet over the side with the mixture after you have painted on some water or egg to help glue it closed.Make the shape of the involtini with the bottom part of your hand (thumbs up) and curl it round where the filling is. Rermove all air from the package befor firmly pressing down and cutting the pasta into shape.
Place your finished pasta in a boiling pot of water for 5 minutes - NO LONGER!
Making The sauce
Start making your sauce by placing olive oil garlig and sage in pan , fry untill garlic is browned and sage is crispy. Add half a chopped tomatoe and half cup of wine. reduce until wine is 3/4 gone and add your butter and chilli and basis , salt and pepper to taste - THATS IT. Turn off the heat .
Take your cooked pasta out and mix quickly with the sauce - plate up , puor yourself a sav blanc and enjoy.
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