Oxtail and smoked black olive tortellini, sprouting purple broccoli purée, Stilton cream – by Glynn Purnell

11 September 2006
Oxtail and smoked black olive tortellini, sprouting purple broccoli purée, Stilton cream – by Glynn Purnell

(Serves four)
For the pasta
100g "00" flour
1 egg
1 yolk
Splash olive oil

For the oxtail 1/2 oxtail, trimmed
20ml olive oil
1/2 carrot, peeled and chopped
1 stick celery, chopped
1 shallot, peeled and chopped
500ml red wine
Bay leaf
50g smoked black olives, chopped
Powdered ginger
Egg wash

For the broccoli 10 heads purple sprouting broccoli
Bicarbonate of soda

For the cream sauce 50g Stilton
50ml cream

Blend the ingredients for the pasta dough the day before, and rest.

Seal the oxtail in a casserole in oil. Add vegetables, garlic and herbs. Cover with red wine and water. Season with salt. Braise until meat falls off the bone, about 3-4 hours. Pick off the meat and mix with the black olives. Adjust seasoning and add powdered ginger. Roll into small balls.

Cook the broccoli in salted water with bicarbonate of soda. Blend and pass. Melt Stilton with cream and blend to use for sauce.

Roll out the pasta on the machine at setting 8. Cut into 5cm circles. Brush with egg wash. Place balls in pasta and make into tortellinis. Cook in boiling salted water. When cooked, roll in melted butter. To finish, spoon purée on to plate, place tortellini on top and spoon Stilton cream on and around.

Glynn Purnell, head chef, Jessica's

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