This meat-free meal still packs a flavour punch — and is the perfect way to spice up your midweek menu.
In October, a handful of Melburnians were given the unique opportunity to have top chef Giorgio Distefano cook for them in an intimate setting. As part of Red Rock Deli’s Secret Supper series, Distefano — who you’ll normally see behind the pass at Ms. Frankie in Cremorne — hosted two spectacular three-course dinners.
The theme of the evening was ‘Elevation of the Senses’, so the menu featured simple dishes masking intense flavours inspired by Rock Deli’s new Chilli, Roast Garlic and Lemon Oil Deluxe Crisp flavour. To start, there was a charcuterie board with oven-baked ricotta, pumpkin, chilli and parmesan arancini and house-made bread. And to finish, guests tucked into lemon pannacotta with mixed berries.
But it was the main course of tortellini filled with ricotta and lemon zest and slathered with chilli, garlic and lemon oil that really had us salivating. And, luckily for those that missed out or nabbed a seat and loved it so much that they want to eat it again, Distefano has shared the recipe with us. Read on and bookmark this one for your next elevated midweek meal or leisurely cooking afternoon.
RICOTTA TORTELLINI WITH GARLIC, CHILLI AND LEMON-INFUSED OIL
300g semolina flour
60ml glass of water
500g ricotta cheese
Lemon zest of 1 fresh lemon
salt and pepper
sprinkle of fresh nutmeg
INGREDIENTS: BUTTER CHILLI SAUCE
1-2 tbsp of butter
1 clove of minced garlic
1 fresh red chilli
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Images: Parker Blain.
Illustrations: Barry Patenaude.