Wagga’s chefs have their whisks at the ready and are standing 10 paces across a heated kitchen, ready for battle.
Chefs from The Oakroom, Thaigga, Roundabout Restaurant and the The Pavilion are participating in the Riveirna BMW Food and Wine Festival restaurant challenge on March 25.
Jamie Shepley from The Oakroom offers up one of his best dishes for a taste test.
Roast pumpkin and ricotta rotolo
- 250g roasted pumpkin
- 250g fresh ricotta
- Salt and pepper
- ½ batch basic pasta dough
- 16 button mushrooms cut into ¼
- 40ml balsamic reduction
- 80g Persian feta
- 320g butter
- 20g rocket
- 20g fresh parmesan
- 4 pinches ground fennel
- 20g toasted pine nuts
- Olive oil
Chop the pumpkin and place in the oven at 180 degrees Celsius for an hour or until tender.
Remove from oven and allow to cool. Remove the skin and place in bowl or mixer.
Add fresh ricotta, salt and pepper and mix until combined.
Run the pasta through a pasta roller until you get desired thickness then cut the pasta into 25cm lengths.
Place sheets next to each other, brush the right edge of the sheets with egg wash or water then overlap them by 1cm.
Spread the filling over the pasta (about 5mm thick) leaving 10cm at the top with no filling.
Roll the pasta from the bottom to top.
Place the rotolo on cling wrap and roll up, repeat the process and tie off the ends so it’s water tight.
Fill a baking tray with water and bring to a simmer. Place the rotolo in and poach for half an hour. Remove from water and allow to cool.
Remove the cling and slice about one inch thick.
Place a frying pan on a medium heat, add the butter, mushrooms, pine nuts and fennel seeds.
Once the butter has melted, add the rotolo (pumpkin side down), cook until golden on one side, then turn. Once the butter starts to froth, take off the heat.
Place rotolo on plate, top with sauce out of the pan, drizzle with balsamic, top with Persian feta, freshly grated parmesan and rocket.