*Yields approx. 24 tortelli*
#### **1. The Mushroom & Garlic Filling**
* **Ingredients:** 400g mixed mushrooms (Cremini, Shiitake, Porcini), 1 head of garlic, 50g Ricotta (strained), 25g Parmesan, thyme, salt, pepper.
* **Technique:** 1. **The Roast:** Toss mushrooms and the whole garlic head (top sliced off) in olive oil. Roast at **200°C** until mushrooms are browned and garlic is soft.
2. **The Paste:** Squeeze the roasted garlic cloves into a food processor with the mushrooms. Pulse until finely minced (not a liquid purée).
3. **The Bind:** Fold in ricotta and parmesan. The mixture must be dry; if it's too wet, the pasta will tear.
#### **2. Sauce Soubise (The Silk)**
* **Ingredients:** 2 large white onions (sliced paper-thin), 50g butter, 100ml heavy cream, salt, white pepper.
* **Technique:**
1. **Sweat:** Melt butter in a pan and add onions. Cook on the **lowest heat possible** for 30 minutes. They should be translucent and soft, but **never brown**.
2. **Infuse:** Add cream and simmer for 5 minutes.
3. **Refine:** Blend until perfectly smooth and pass through a **chinois** or fine sieve. This is the "velvet" of the dish.
#### **3. Whipped Brown Butter (Beurre Noisette)**
* **Ingredients:** 100g unsalted butter, pinch of flaky salt.
* **Technique:**
1. Melt butter in a pan over medium heat until it foams and turns a deep amber color with a nutty aroma.
2. Pour into a bowl and place over an ice bath.
3. **The Whip:** As it begins to solidify, whisk vigorously (or use a hand mixer) until it becomes pale, light, and airy—like a savory buttercream.
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### 👨🍳 Assembly & Plating
| Element | Placement | Technique |
| --- | --- | --- |
| **Soubise** | Base | Create a thick, clean "pool" in the center of the plate. |
| **Tortelli** | On top | Place 3 or 5 tortelli (odd numbers) nestled into the sauce. |
| **Brown Butter** | Offset | Place a small "quenelle" (football shape) of the whipped butter on the side or a dollop on each pasta. |
| **Dukkah** | Scattered | Dust the entire plate generously for crunch and spice. |
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### 🧪 Technical Insight: The Dukkah Balance
**Dukkah** (an Egyptian blend of toasted nuts, cumin, coriander, and sesame) is the "X-factor" here. Since the mushrooms and Soubise are quite soft and sweet, your Dukkah should be heavy on the **toasted hazelnuts** and **coriander seeds**. This provides a jagged, crunchy textural contrast and a floral high note that cuts through the buttery richness.
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### 🎨 Visual Aesthetic Tip
For a true Michelin look, keep the colors monochromatic: whites, creams, and light browns. The only pop of color should be the dark flecks of the Dukkah and perhaps a single micro-herb.
Reviewed by EL KATIBI MARIA
on
February 20, 2026
Rating:
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