Celery Root Tortellini with Morel Emulsion and Parmesan – Chef Paul Moran
For the pasta dough
600 g “oo” Italian flour
6 free range egg yolks
4 free range eggs
30 ml E.V.O.O.
Combine all ingredients in a food processor and mix until a fine crumb forms Remove and knead on a cool surface for ten minutes or until your hands hurt. Set aside in the fridge over night.
For the celery root filling and tortellini
2 large firm local celery roots
20 g salt
100 g cornmeal
Bake the roots whole in the oven in their skin, once tender remove the flesh with a spoon and mash with a potato masher, season with salt. Using a pasta roller form small discs of dough and stuff your tortellini with the filling. Place on a sheet pan covered with cornmeal. Boil in salted water for three minutes.
For the Morel emulsion
40 g dried BC morels
1 small fresh white onion
2 cloves garlic
100 ml sherry
500 ml half and half cream
60 g butter
Rehydrate morels, with just enough hot water to cover them, for one hour. Sautee morels in butter and de-glaze the pan with finely chopped onion and garlic. Then add sherry and simmer for another five minutes. Finish by adding the cream and morel water and reduce by 25% and then mix in a blender until smooth and creamy. Keep warm for plating.
Garnishes
100 g crispy fried pancetta
20 g shaved parmesan
20 g finely chopped spring onions
Chef Paul Moran originally from Kelowna, British Columbia, Red Seal certified, fluent in both French and English with a passion for ingredients, connecting with his surroundings and cooking to please and peak the interest of clients.
Chef at K2 Heli Ski Lodge, Nakusp, BC
2013 Winner of the first annual Hawksworth Young Chef Scholarship award, judged by Canada’s top chefs at a national level
Executive chef at the Outpost, a West Coast Fishing Club lodge. Managing and executing five star dinning for guests on a three to four day stay basis. Including all meals for 15 live in Staff.
2013 Invited chef for BON APPETIT BANFF at the Juniper Hotel and Bistro, Banff
2012 – 2013 Restaurant consulting at TABLE in Paris and SOURCE in Vancouver.
2010-2012 Executive sous chef, restaurant SATURNE (Omnivore prize 2011&2012) Paris.
2009-2010 Tournant, restaurant LAURIE RAPHAEL Montreal.
2008-2009 Chef de Partie, HOTEL NEGRESCO Nice, France
2008-2009 Chef de Partie, JUMEIRAH BEACH HOTEL Dubai.
2004-2008 Junior sous chef, WEST Restaurant Vancouver.
S. Pellegrino Young Chef 2015 first selection of finalists for the 20 world areas.
Recipient of over 10 medals in Local and International Culinary Competitions. Including a Vancouver Rising Star gold medal.
Invited chef for SECONDS ARE FIRST. A dinner highlighting sous chefs of outstanding restaurants.
In attendance for Rene Redzepi’s MAD food camp 2011 and 2012,
Invited chef Omnivore Festival 2011 and 2012,
Bocuse Dor in 2010, Alba truffle festival in 2009
Co star for “Morel Episode” on Food Networks Glutton for Punishment food series.
Paul is an extremely passionate Traveler and Outdoorsman, who enjoys Mountaineering, Snowboarding, Tennis, Wine, Swimming, Farming, Fishing, Hunting and Foraging.
