Onion and sea tortellini with seaweed bisque, rosemary oil, sweet and sour onion, and burnt onion crumble. A dish dedicated to a single ingredient (the onion) through all its “lives,” immersed in an ocean of umami.

*Content with promotional purposes

Photo credits: Stefanos BeeDigital

1. TURMERIC TORTELLINI DOUGH

450 g of 00 flour
225 g of water
15 g of salt
20 g of turmeric

Mix dry ingredients. Add water and knead 8–10 minutes until smooth. Wrap and rest 30–45 minutes. Roll to thin sheets (pasta machine No. 6–7). Cut into 6 × 6 cm squares.

2. UMAMI ONION

450 g caramelized onions
40 g kombu seaweed
30 g powdered ginger
3 cloves of garlic
80 g black garlic
80 g white miso
100 g mirin
100 g walnuts
40 g maple syrup
15 g umeboshi
40 g sesame oil
80 g apple cider vinegar
Salt and white pepper (to taste)

Blend all into a thick umami paste. Chill 2 hours before filling.

Fill each pasta square with 6–8 g.

Fold into tortellini.

3. BURNT ONION CRUMBLE

500 g burnt onions (roasted until dark)
100 g sliced almonds
500 g chopped almonds
250 g oat flakes
42 g baking powder
260 g weak flour
240 g aquafaba (chickpea liquid)
12 g salt
120 g sunflower oil

Mix all. Chill 2 hours. Bake at 170°C for 15–20 min, stirring, until crisp.

4. ROSEMARY OIL

130 g spinach
50 g rosemary
400 g sunflower oil

Heat oil to 40°C. Blend all for 5 minutes. Strain through fine cloth.

5. ROASTED AND CARAMELIZED ONIONS

Whole onions with skin

Roast at 180°C for 30 minutes. Peel and separate into layers. Caramelize gently in pan.

6. PICKLED ONION

500 g thinly sliced onion
300 g rice vinegar or apple cider vinegar
200 g water
120 g sugar
20 g salt
50 g mirin
1 sheet of kombu seaweed
5 g black pepper

Boil everything except onions. Pour hot over onions. Rest 1 hour. Drain lightly.

7. LEMON-POTATO CREAM SAUCE

700 g lemon juice
150 g sugar
2 kg boiled potatoes
Salt (to taste)
1 L olive oil

Blend into a smooth acidic cream.

8. SEAWEED BISQUE

40 g kombu seaweed
20 g wakame seaweed
10 g nori seaweed
300 g onion
200 g leek
100 g celery
250 g mushrooms
6 cloves of garlic
80 g tomato paste
60 g white miso
100 g mirin
150 g white wine
30 g maple syrup
2 L water
80 g olive oil

Roast vegetables deeply. Add tomato paste. Deglaze with wine and mirin. Add seaweed and water. Simmer 45 min. Blend and strain. Finish with miso and maple.