Tortellini Verts, Champignons Marinés & Bouillon de Petits Pois
Gluten-free rice-flour tortellini with a lovage-and-greens filling, pickled mushrooms and a light pea broth.
frenchmain
Possible allergen — may contain
Depends on optional ingredients or the brands you use.
nuts
Ingredients
Rice Flour Tortellini Dough
- 150 g fine white rice flour— plus more for dusting
- 50 g tapioca starch
- 1/2 tsp salt
- 2 tbsp olive oil
- 120 ml hot water— 120–130 ml, not boiling
Spinach, Wild Rocket & Lovage Filling
- 100 g baby spinach
- 100 g wild rocket
- 10 g fresh lovage leaves— or substitute celery leaf + parsley
- 1 tbsp olive oil
- 1 clove garlic— finely minced
- 3 tbsp plant cheese— our own
- salt— to taste
- black pepper— to taste
Pickled Mushrooms
- 100 g wild mushrooms— chanterelle, oyster or shimeji, cleaned and halved
- 100 ml white wine vinegar
- 50 ml water
- 1 tbsp maple syrup
- 1 sprig thyme
- salt— pinch
Light Pea Broth
- 500 g pea pods
- 500 ml vegetable stock— preferably clear and light
- 1 shallot— small, finely chopped
- 1 tbsp olive oil
- lovage leaves— plenty
- salt— to taste
To see full recipe:
View the original recipe by Alexis Gauthier ↗