World Gourmet Summit 2004 - Culinary Masterclass

Crepinette of Veal with Artichoke and Fine Herb Tortellini

	Serves 10
	INGREDIENTS
	Veal Crepinette
10 x140g 200g 200g 200g 50g 5g 300g 200g 1 dl	veal tenderloin, trimmed button mushrooms, diced oyster mushrooms, diced shiitake mushrooms, diced butter chopped parsley zucchini, sliced pork net, cleaned vegetable oil Salt and pepper, to taste
	Artichokes and Bell Peppers
10 2 5 30g	medium-sized artichokes (for bottoms), cleaned lemons red bell peppers, peeled, seeded, cut into strips chopped shallots Salt and pepper, to taste Chopped thyme
	Tortellini Dough
500g 6 2 1/2 dl 1kg 3.5 ltr 2g 5g	flour egg yolks whole eggs Dandaragan Estate Olive Oil kurkuma (for colour) Fine Herb Filling potatoes, peeled, parboiled cream chopped garlic chopped parsley Salt and pepper, to taste Nutmeg powder
	Barolo Sauce
100g 2 50g 3 dl 1dl 5 d	chopped shallots thyme sprigs butter Barolo wine Port wine veal jus Salt and pepper, to taste Cornstarch, dissolved in water

Method:
1.	For the Veal Crepinette: Season the veal tenderloin with salt and pepper, and then sauté with some Dandaragan Estate Olive Oil. Mix all the mushrooms in a saucepan together with the butter and chopped parsley. Sauté until cooked. Season with salt and pepper. On a flat work surface, top the sautéed veal tenderloin with the sautéed mushrooms, and cover with the sliced zucchini. Roll the assembly in the pork net and roast in a pre-heated oven until golden-brown.
2.	For the Artichokes and Bell Peppers:Soak the artichoke bottoms in a bowl of lemon water for about an hour and then blanch the artichoke bottoms in a pot of salted boiling water. Cut them into quarters. Sauté the blanched artichokes and bell peppers in a sauté pan with some Dandaragan Estate Olive Oil. Add chopped shallots and season with salt, pepper and chopped thyme.
3.	For the Ravioli Dough:Mix the ingredients together for the dough and knead until firm. Brush the dough with Dandaragan Estate Olive Oil and vacuum pack it. Allow to rest for 30 minutes. Then roll out the dough and trim into 7-cm x 7-cm squares.
4.	For the Fine Herb Filling: Towel dry the parboiled potatoes, then mash and press them through a fine sieve. Mix the potato mash with cream, chopped garlic and chopped parsley, then season with salt, pepper and nutmeg powder. Set aside to cool. Place one teaspoon of filling into the centre of each square dough. Brush the edges of the dough with egg yolk and fold into a tortellini. Press edges to seal. Cook the tortellini in boiling, salted water for about 3 minutes. Drain well and set aside.
5.	For the Barolo Sauce: Sauté the shallots and thyme with butter in a saucepan. Flambé with the Barolo and port wine. Simmer until the liquid has reduced by one-third. Pour in the veal jus and reduce again. Season with salt and pepper to taste and then thicken the sauce with dissolved cornstarch.

To Serve:
Arrange the sauteed artichokes on the bottom of a serving dish, top with veal crépinette and the sauteed bell peppers. Place four tortellini beside the veal crepinette and pour Barolo sauce around the dish.