Ceviche Snapper Tostadas with Coconut and Apple - Chef Recipe by Ben Fossilo
These snapper tostadas need to be served fresh and cold, straight after plating to keep the tortilla...
4 egg yolks
240 g flour
15 g salt
10 ml olive oil
50 ml cold water
500 g pine mushrooms
2 cloves of garlic
Half a small onion
2 sprigs of thyme
50 g Parmesan
375 g ricotta cheese
1 egg yolk
200 g pine mushrooms
1 clove of garlic
2 sage leaves
Cooking - white wine
100 g of butter
Salt and pepper to taste
Half a bunch of parsley, coarsely chopped
Parmesan, to taste
Combine all ingredients by hand or mixer and let it rest in the fridge for 2 hours.
Slice the mushrooms, garlic, onion and thyme; and pan fry until there is no liquid left.
Season and allow them to cool down.
In a food processor add the mixture with Parmesan, ricotta cheese and egg yolk. Combine until smooth. '
Rolling out the Pasta:
Process the pasta dough three times until you reach the smallest number on your pasta machine. Rest for half and hour.
After resting, cut the pasta into 7cm squares and pipe the mix into the middle (about the size of a 20 cent coin) of the flat pasta dough. Roll into a tortellini shape.
Cooking the Pasta:
Blanch the tortellini in boiling water.
In a large pan, cook pine mushrooms with garlic and sage. Deglaze with white wine and cook until dry. Add butter and cook until brown. Once brown, add the blanch tortellini, seasoning, parsley and grated Parmesan.
Serve in a bowl and enjoy!