SMOKED SALMON TORTELLINI WITH HOT CABBAGE SALAD
INGREDIENTS
- 1 quantity of plain pasta dough
- 1 egg, lightly beaten
FILLING
- 1 tablespoon olive oil
- 1 small onion, chopped
- 180g smoked salmon pieces, chopped
- 1 ½ tablespoons chopped fresh parsley
SEAFOOD HOT CABBAGE SALAD
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 1 red pepper, sliced
- 1/4 medium cabbage, shredded
- 1/2 teaspoon ground black peppercorns
SMOKED SALMON TORTELLINI WITH HOT CABBAGE SALAD METHOD:
Roll dough until 2mm thick, and cut into 7 ½ cm rounds. Brush
rounds with egg, top each round with 1 level teaspoon of filling, fold rounds
in half, press edges together seal. Pinch points together.
Just before serving, add tortellini to a large pan of boiling water, boil, uncovered, for about 8 minutes or until just tender, and drain Serve tortellini over cabbage salad.
Filling: Heat oil in a pan, add onion, cook, stirring, until soft; cool. Combine onion, salmon, and parsley in a bowl.
Hot Cabbage Salad: Heat oil in a pan, add garlic and pepper, and cook, stirring, until the pepper is soft. Add cabbage and peppercorns, and cook, stirring, until cabbage is soft
Serves 4.
Note: Tortellini
can be made a day ahead
Storage: Covered, in refrigerator.
Freeze: Cooked
tortellini are suitable,
Microwave: Not
suitable
Also Read: TOMATO, ANCHOVY, AND ARTICHOKE SALAD