Burrata tortelloni, spring peas and mint
Ingredients:
- 4 oz. Fresh pasta dough*
- 8 oz. Fresh Burrata Cheese*
- ¾ cup Shelled, Spring Peas
- 4 oz. Butter, Unsalted
- 1 sprig Fresh Mint
- Salt and Pepper to taste
Directions:
- Sheet out pasta dough to desired thickness & punch with a cutter into squares. Set aside in a covered container.
- Cut the burrata into cubes of equal sizes & lay out on a plate. Season with salt & pepper.
- Working with a few squares of pasta dough at a time, place a cube of burrata on top of each square; using water to help seal, fold over to form a triangle shape. Be careful to expel any air from the pasta as you do this.
- Now place the triangle of pasta between your first & second fingers with the point folded inwards & bring each of the two sides together over your pointer finger & press together with your thumb. Slide the tortelloni off your finger & place on a plate or tray till ready to cook. You will need 5-7 pieces per person on average.
- Cook the pasta in simmering salted water for 5-6 minutes or until tender but not mushy. (note: fresh pasta cooks very quickly.)
- While your pasta is cooking, place a pan large enough to hold the pasta once it is cooked, over medium heat.
- Add the butter to the pan & melt. Add the peas & warm them in the butter.
- Remove the pasta from the cooking water with a large slotted spoon or strainer & add to the pea-butter mixture.
- Add a few spoons of pasta cooking water & swirl gently to emulsify the butter with the pasta water & coat the pasta. This type of glazing the pasta in the pan is exactly how we do it everyday in restaurant kitchens. With a spoon plate the pasta in a serving dish large enough to hold all of the pasta & peas.
- Using scissors snip mint leaves over the hot pasta, crack some pepper over the dish & serve immediately.
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SPQR
1911 Fillmore Street
San Francisco, CA 94115
Phone: (415) 771-7779
Website: www.spqrsf.com
About Matthew Accarino:
At SPQR, executive chef Matthew Accarrino's menu reflects his personal culinary philosophy of composing dishes using the freshest local and seasonal ingredients. Accarrino's creative and technique-driven approach seeks to showcase these ingredients and let them stand out.
Within the casual and comfortable environment of SPQR, his philosophy seeks to elevate the rustic, Roman-influenced cuisine.Like countless other young chefs, Accarrino paid his dues washing dishes, prepping ingredients and pitching in around kitchens at various local restaurants in his native New Jersey.
From those modest beginnings, he built a career based on the premise that chefs never stop learning.In 1998, Accarrino graduated with honors from The Culinary Institute of America in Hyde Park. He then went on to earn a Bachelor of Arts in Hospitality Management from Fairleigh Dickinson University. Shortly after finishing college, Accarrino traveled to Labico, Italy, a rural town nearby Rome.
During his time at the Michelin-rated Antonello Colonna restaurant, he was able to visit farms and forage for the restaurant's ingredients on a daily basis.
This experience allowed him to develop an appreciation for seasonal, locally farmed food.Upon his return to the U.S., Accarrino worked at Charlie Palmer's Metrazur, Todd English's Olives New York, and Rick Moonen's Oceana before opening Moonen's Restaurant RM as chef de cuisine.
After two years, Accarrino was recruited in 2004 as opening sous chef at Thomas Keller's Per Se, one of New York City's most critically acclaimed restaurants.
Under Keller, Accarrino was exposed to his philosophy of finesse and the art of execution, upon which his technique-driven cooking is based, and considers the chef one of his greatest influences.In December 2005, Accarrino landed an interview with chef/restaurateur Tom Colicchio after writing him a letter expressing his respect for the chef's bold approach to dining.
A meeting shortly thereafter led to positions at New York City's Craft, Craftsteak, Craftbar and, most recently, as chef de cuisine at Craft Los Angeles. At SPQR, Accarrino's menu features local ingredients with an Italian sensibility.
He strives to improve his technique and perfect his execution, utilizing his strong drive, refined palate, and point of view to artfully create soulful dishes that have come to mark his culinary identity.
