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Pea Tortelli

Executive chef at the Osterio del Circo, an upscale, Italian family enterprise in Midtown New York City, Michael Galata has been called upon for his culinary expertise by the likes of Martha Stewart and Gold Foods International. In addition to his work at Osterio del Circo, he is currently bringing his skills into the world of television and the internet.

Ingredients for Pea Tortelli Dough:
  • 1500 grams Durum Flour
  • 30 grams Extra Virgin Oil
  • 3 Whole Eggs
  • 45 grams Salt
Procedure:
  • Mix all the dry ingredients in a mixer with a dough hook and add all the wet ingredients
  • Let the dough sit for 24 hours
Ingredients for Pea Filling:
  • 2 lbs fresh peas blanched and shocked
  • 2 shallots, sliced and blanched
  • ? bunch of fresh mint picked and blanched
  • ? cup ice cubes
  • 12 oz parmigiano
  • 2 oz. salt
  • 2 oz. Extra Virgin Oil
Procedure:
  • Combine first 3 ingredients in the blender with ice and puree until very smooth
  • Mix in parmigiano, salt and olive oil
  • Tortellis are served with brown butter sauce, peas, hazelnuts and crispy shallots


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