Chicken and spinach tortellini in saffron curry broth
Want to make your own tortellini? This sophisticated recipe combines traditional Italian pasta with the exotic flavors of a spicy saffron curry broth.
Ingredients · Servings 4
- 75g thawed frozen spinach
- 2 Owner
- 225 g double-milled pasta flour (semolina or instant flour)
- ½ tsp salt
- Pasta machine
- 250g chicken meat from the leg (without skin and bones)
- 100g thawed frozen spinach
- Salt
- Cayenne pepper
- 2 cloves of garlic
- 2 tbsp olive oil
- 100 ml white wine
- 250 g strong poultry stock
- 1-2 TL Curry
- ½ TL Safranfäden
- 1 teaspoon of cornstarch, mixed with a little cold water
- 50 g cold butter
- Salt
Method · 3 h
- For the dough, squeeze the spinach well and purée it very finely with the eggs in a blender. Knead this mixture with flour and salt to form a smooth, pliable dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
- For the filling, dice the chicken and finely chop it in a food processor with the squeezed-out spinach. Season the mixture with salt and cayenne pepper.
- Roll out the pasta dough into long, thin sheets using a pasta machine. Cut the dough into approximately 6 x 6 cm squares. Place small mounds of chicken in the center of each square. Fold the dough into triangles. Press the edges firmly together to form tortellini.
- Peel the garlic, slice it as thinly as possible, and sauté it in olive oil in a large, wide pan. Deglaze with wine and add chicken stock. Add curry powder and crumbled saffron threads, and simmer gently for about 10 minutes. Thicken the sauce slightly with cornstarch, then gradually whisk in cold butter. Season the sauce with salt.
- Cook the tortellini in rapidly boiling salted water for about 5 minutes. Then remove them, drain well, and toss them in the reduced cooking liquid.
DOUGH
- 75 g
Owner
- 225 g
double-milled pasta flour (semolina or instant flour)
- ½ TL
filling
- 250 g
Chicken meat from the leg (without skin and bones)
- 100 g
SAFRAN-CURRY-SUD
olive oil
- 100 ml
white wine
- 250 g
Curry
- ½ TL
Cornstarch mixed with a little cold water
- 50 g
Recipe for
persons
For the filling, dice the chicken and finely chop it in a food processor with the squeezed-out spinach. Season the mixture with salt and...
Season with cayenne pepper.
Roll out the pasta dough into long, thin sheets using a pasta machine. Cut the dough into approximately 6 x 6 cm squares.
Cut the dough. Distribute small mounds of chicken in the center of each dough piece. Fold the dough into triangles. Press the edges firmly together to form tortellini.
