Cauliflower cream with asparagus tortelli, freshwater crayfish powder and freshwater crayfish

Cauliflower cream with asparagus tortelli, freshwater crayfish powder and freshwater crayfish

(for four servings)

For the asparagus filling
- 8 white Terlano asparagus
- 2 shallots
- A little olive oil
- A little butter
- 10 gelatine leaves pro kg asparagus purée
- Salt and pepper

For the pasta dough
- 200 g flour (type 00)
- 70 g semolina
- 120 g egg yolk
- 40 g whole egg
- 4 g salt
- 2 spoons olive oil

For the freshwater crayfish
- 16 freshwater crayfish
- 200 g bisque for warming up the crayfish
- Salt and pepper

For the cauliflower purée
- 1 cauliflower
- 1 l milk
- 1 l water
- Salt and pepper
- A little butter



The asparagus filling
Peel the asparagus, remove the tips and finely slice the rest. Blanche the asparagus tips in salted water and put on one side.
Sauté the chopped shallots in oil and butter in a casserole. Add the asparagus and continue sautéing for as long as the asparagus remains white. Add a little butter, and mix everything together. Salt and pepper to taste. Weigh the asparagus purée and soak ten gelatine leaves per kg of purée in cold water. Squeeze out the gelatine, mix with the warm (not hot) asparagus purée and stir well. Fill a piping bag and leave in the refrigerator for a few hours.

The tortelli
Mix all the ingredients to make the tortelli dough.
Allow to rest in the refrigerator. Then roll out the pasta dough nice and thin, fill with the firm asparagus purée, form the tortelli and seal them.

The freshwater crayfish
Bring a pan of lightly salted water to the boil. As soon as the water is boiling take the pan off the stove and drop the crayfish in the water. After four minutes, drain the water and immediately cool the crayfish in cold water with ice.
Shell the cooled crayfish and put the heads on one side.
Carefully wash and dry the crayfish heads and reserve the best four as garnish. Crush and mix the rest and pass through a sieve to obtain a powder.
Warm the crayfish in the bisque before serving.

The cauliflower purée
Clean and chop the cauliflower. Place in a pan and cover with milk and water. Bring to the boil and use the blender, gradually adding the stock, until everything is creamy. Add butter and mix again. Salt and pepper to taste.

How to serve
Cook the tortelli in salted water, strain and add butter.
Pour the warm cauliflower cream soup into a plate, add the crayfish and the warm asparagus tips dressed with oil and salt, and finally the crayfish head and crayfish powder.

Norbert Niederkofler (2 Michelin stars) - Ristorante St. Hubertus

Sauvignon "asparagus"

Sauvignon "asparagus"

"This Sauvignon Blanc is the perfect companion to asparagus. The grapes are harvested separately and the wine is bottled slightly earlier. The delicate fruit of the bouquet and the fresh aromas create subtle combinations with the taste of the asparagus."
Rudi Kofler

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