Looking like a fish: tailed tortelli, cauliflower, salmon and sunflower seeds

In the first restaurant where I worked in Warsaw I proposed to make tailed tortelli with a fish stuffing. They look like small fishes, I thought, so they will be a perfect dress for a fish stuffing. Here's a different recipe, let's get over the past!

Yield:4-6 servings

Dough

• 400gr flour
• 2 eggs
• water
• some salt

Stuffing

• 300grsmoked salmon
• 300gr cauliflower, boiled and pan fried with oil and garlic
• 100gr sunflower seeds

Stuffing on 7cm square of pasta sheet.

Cook in salted boiling water. Season with some good quality extra-virgin olive oil and lime slices.

Tortelloni with ricotta, spinach and smoked salmon

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When I bought the smoked salmon for the tortellini, it was really a lot and I thought to use it for tortelloni, too.
As this is the week of the variations on the ricotta and spinach theme (with of course the odd one for the vegan recipe), I present you the fish alternative.
As it is smoked and vary savory, I suggest you don't add any salt or pepper. You may like some drops of lemon, though.

Yield: 4-6 servings

Dough

• 400gr flour
• 4 eggs

Stuffing

• 350gr ricotta
• 300gr smoked salmon
• 100gr of spinach leaves, thinly chopped
• 100gr almond flakes

Put the filling on 6cm wide squares. Make tortelloni (of course).

Cook in salted boiling water, drain and stir fry with oil, some chopped garlic and chili pepper, if you feel like.
Garnish with parsley and some more almond flakes.

The Little Mermaid - Tomato sauce with tuna fish

This sauce is perfect for fusilli and penne.

• 1 onion
• 1 garlic clove
• 1 can of peeled tomatoes, blended
• 1 can of tuna fish in oil (130gr)
• 50gr black olives, sliced
• 1 spoon of capers, drained
• 1/2 glass of dry white wine
• 20ml extra-virgin olive oil
• parsley
• salt
• pepper

Melt the onion and the garlic in the tuna oil with some olive oil. When they're ready, add the fish.

After a couple of minutes, pour the wine.

When the wine has evaporated, add olives and capers.

After a couple of minutes, pour the tomato puree.

At a very low fire, let the sauce thicken. After around 40 minutes it will ready. Add the parlsey and season to taste.

Fisherman's tortellini

We have seen so far two different stuffings for tortellini: with meat and vegetarian.
On the 24th of December, on Christmas' Eve, most of the people in Italy follow the tradition that forbids eating meat.
As I wanted to share with my relatives my love for pasta, I made for them an alternative recipe for the filling, based on fish.
For 4-6 servings, I used the following:

• 400gr of smoked salmon
• chive
• dill
• one spoon of capers

Took the skin away from the chunk of salmon and check there isn't any fishbone left.
Finely chop the herbs and the capers and amalgamate with the fish. The mix mustn't necessarily be smooth, but you could use a blender if you want to. I didn't because I wanted my guests to distinguish the different textures.
As for the previous recipes, this stuffing is to be used with a ball of dough made with 300gr of flour and 3 eggs.

For the broth:

• 2l water
• 1kg of fish (preferably non-fat) or discard from previous preparations
• 4 spoons of extra-virgin olive oil
• 100gr leek finely chopped
• 1 onion finely chopped
• 1 garlic clove, crushed
• parsley
• 100ml white wine
• salt
• pepper in grains

Stir fry the onion, the leek and the garlic at low fire, then add the fish and brown for a couple of minutes. Add the wine and wait until the alcohol has fully evaporated.
Add the water and the remaining ingredients and let simmer for one hour at low fire.
Filter the broth.

Bring to a boil and pour the tortellini.
Enjoy!