September 12, 2015
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Délice de Burgogne filled tortellini with apricot wine sauce

This dish was inspired by Top Chef’s Kristen Kish’s Délice de Burgogne dish that she made during a Quick Fire Challenge. Below is a picture of that dish (courtesy of Bravotv.com)

delice de burgogne tortellini top chef

For the life of me, I couldn’t find the actual recipe online, so I decided to improvise and create this dish based on a few recipes. And here’s what I managed to whip up (forgive the size of the tortellini as I had yet to buy a pasta maker and I was rolling the dough by hand). Family gave the grunts of approval while eating it. Success!!

IMG_3497

Ingredients

– For handmade tortellini (this can be replaced with store bought cheese filled tortellini if there’s lack of time, but I’d strongly recommend making this as the taste is worthwhile!)
2 cups flour, plus extra for rolling the pasta
1/2 teaspoon salt
3 large eggs
150g of Délice de Burgogne (we brought more home as back up and had it on cheese platter for a snack the next day)

– For the apricot sauce
¾ cup best-quality olive oil
15 cloves of garlic, thinly sliced
1 tablespoon fresh rosemary, without stem and roughly chopped or 1-1/2 teaspoons dried
1 cup dry white wine (I used a New Zealand Saugvinon Blanc as kids were eating it and I didn’t want too strong a wine taste)
¾ cup dried apricots, cut into slivers
½ cup chopped fresh parsley (I omitted the parsley as my family doesn’t like parsley)

Instructions:

  1. Making the tortellini: Follow steps in link using Delice de Burgogne as the filling; http://www.thekitchn.com/how-to-make-homemade-tortellini-from-scratch-cooking-lessons-from-the-kitchn-188288
  2. Making the sauce: 
    1. Heat olive oil in a skillet, add garlic and sauté till brown
    2. Stir in wine and simmer uncovered for 5 minutes (to reduce the wine and have a nice glaze)
    3. Throw in apricots and rosemary and simmer for another 5 to 10 minutes. Season salt and pepper to taste
  3. Cooking the tortellini: Bring a large pot of water to a boil and add a tablespoon or two of salt. Lower the tortellini into the water a few at a time with a slotted spoon. Stir the pot occasionally to prevent the tortellini from sticking to the pot or each other. Cook until all the tortellini have bobbed to the surface of the water, about 5 minutes. Taste one to check for doneness.
  4. Drain the tortellini and toss the tortellini, sauce and parsley and serve in large serving bowl or portion to individual plates.