Tuvaluan-style Coconut Tortelli

Ingredients

In the Tuvaluan-style Coconut Tortelli, the original Italian recipe is adapted to incorporate Tuvaluan flavors and ingredients. The traditional Italian filling is replaced with a combination of fresh seafood and locally grown vegetables commonly found in Tuvalu. The sauce is transformed into a creamy coconut-based sauce infused with Tuvaluan spices, giving the dish a distinct tropical twist. We alse have the original recipe for Tortelli cremaschi, so you can check it out.

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Pinch of salt Pinch of salt
• For the filling: For the filling:
• 1 cup (150g) mixed seafood (fish, shrimp, crab), cooked and chopped 1 cup (150g) mixed seafood (fish, shrimp, crab), cooked and chopped
• 1/2 cup (75g) taro or breadfruit, cooked and mashed 1/2 cup (75g) taro or breadfruit, cooked and mashed
• 1/4 cup (30g) onion, finely chopped 1/4 cup (30g) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the coconut sauce: For the coconut sauce:
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh cilantro leaves, chopped Fresh cilantro leaves, chopped
• Red chili flakes (optional) Red chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, adding water as needed, until a smooth dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
3. 3.
   In a separate bowl, mix together the cooked seafood, mashed taro or breadfruit, chopped onion, minced garlic, and fresh cilantro. Season with salt and pepper to taste.
4. 4.
5. 5.
   Roll out the pasta dough on a lightly floured surface until it is thin but not transparent. Cut the dough into small squares, approximately 2 inches in size.
6. 6.
7. 7.
   Place a small spoonful of the filling in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges firmly to seal. Bring the two corners of the triangle together and press to seal, forming the tortelli shape. Repeat with the remaining dough and filling.
8. 8.
9. 9.
   In a large pot, bring salted water to a boil. Cook the tortelli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
10. 10.
11. 11.
    In a separate saucepan, combine the coconut milk, turmeric powder, grated ginger, and bruised lemongrass. Bring to a simmer over medium heat and let it cook for 5 minutes to infuse the flavors. Season with salt to taste.
12. 12.
13. 13.
    To serve, place the cooked tortelli in bowls and pour the coconut sauce over them. Garnish with fresh cilantro leaves and red chili flakes, if desired.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is cooked thoroughly before adding it to the filling. Overcooking can result in a rubbery texture, so be careful not to exceed the recommended cooking time.
• Taro or breadfruit — Cook the taro or breadfruit until it is soft and easily mashed. This will ensure a smooth and creamy texture in the filling.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This will release its aromatic oils and enhance the flavor of the coconut sauce.

Tips & Tricks

• If taro or breadfruit is not available, you can substitute it with mashed sweet potato or pumpkin for a similar creamy texture.
• Experiment with different seafood combinations to suit your taste preferences. Freshly caught local fish and shellfish will enhance the authenticity of the dish.
• For a spicier kick, add a finely chopped chili pepper to the filling or sprinkle red chili flakes on top before serving.
• Serve the Tuvaluan-style Coconut Tortelli with a side of fresh tropical fruits, such as pineapple or mango, to complement the flavors.
• Leftover tortelli can be refrigerated and enjoyed the next day. Reheat them gently in the coconut sauce to maintain their tenderness.

Serving advice

Serve the Tuvaluan-style Coconut Tortelli hot, allowing the aroma of the coconut sauce to entice your senses. Garnish each serving with a sprinkle of fresh cilantro leaves and a touch of red chili flakes for added visual appeal.

Presentation advice

Arrange the Tuvaluan-style Coconut Tortelli neatly on individual serving plates, allowing the vibrant colors of the pasta and the creamy coconut sauce to shine through. Drizzle a little extra coconut sauce over the tortelli and garnish with a sprig of fresh cilantro for an elegant touch.