Pork Scotch

600gm pork scotch (cube)

3 shallots (rough chop)

1 carrot (touch chop)

1 tbl sp tomato paste

1/2 cup water

1 tea sp whole black peppercorns

1 tea sp whole all spice

Brown off the pork cubes hard before adding in the rest of the ingredients and then pressure cooking for 45 minutes. Pork should easily fall apart when done. Once cooked, remove peppercorns and all spice and place in freezer to cool completely.

Pasta

Use PASTABOIS VOLUME XI pasta recipe to create the pasta sheets.

Filling

Cooked pork

Cooked carrots

Cooked shallots

3/4 of the pork cooking liquid

60gm mortadella

Sea salt to taste

Place everything into food processor and blitz into smooth paste. Add the liquid in spoon by spoon to make sure you keep a paste that holds and don’t make it too wet.

Once pasta sheets have been created, trim into squares (use video as a guide) and then pipe small dollop of filling into the middle (you will have filling leftover, you can freeze). Spray with some cold water and then fold dough over to create a triangle. Flatten around filling, removing any air pockets and then connect the two furthest points to make the tortellini.

Chilli & Tarragon Butter Sauce

150gm butter

1/4 cup water

I heaped spoon calbrian chilli

1 lemon zest

3 stalks tarragon (leaves)

1/2 lemon juice

Sea salt to taste

Over low heat in pan, add water before adding in your cubed cold butter one piece at a time and shaking your pan back and forth to help emulsify the butter sauce slowly. Take off heat and keep agitating, add in chilli, then zest, then tarragon, then juice.

Cook tortelloni for 2 minutes in rolling boiling salted water and then finish in sauce in pan off heat. Sauce recipe is enough for tortellonis