Recipe: extraordinary tortellini . . . with cinnamon, soy sauce and orange juice

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This recipe requires 18 cinnamon sticks and a dozen egg yolks. Let me get that out of the way. While egg prices in the US are comically high, I will defend it to the bitter end, because it is one the best bites I’ve ever taken at a restaurant. To replicate it in your kitchen is worth every yolk.

When my husband and I first tried this tortellini, at Field Guide in Brooklyn, our faces went flush. Our eyes may have even welled up with what maybe felt like tears. “What’s in this?” we asked the waiter, prodding it in reverence.

The answer is aubergine. Soy sauce. Orange juice? And a forest of cinnamon. Cooking this dish made me appreciate chefs like Field Guide’s Tim Meyers, whose food is transportive because they do it the hard way, and the weird way. I dare you to make this dish. It is time consuming but forgiving. You’ll taste what we tasted when you cook it at home.

Field Guide’s aubergine tortellini with toasted cinnamon

Serves four to six 

1. Preheat the oven to 230C. Poke holes in the aubergines and roast them whole on a baking sheet for 45-60 minutes, turning occasionally, until the skin is charred and the flesh is soft. While they’re cooking, brown the butter in a pan over medium heat.

2. In a food processor, combine the flour, egg yolks and olive oil. Pulse until the mixture resembles coarse sand. Transfer the dough to a clean surface and knead until smooth and elastic, around five minutes. Wrap in clingfilm and rest on the countertop for 30 minutes.

3. In a dry skillet over medium heat, toast the cinnamon sticks for five to seven minutes until deeply fragrant. In a saucepan, combine them with cream. Bring to a simmer, then turn the heat very low and let it steep for 30 minutes. After 30 minutes, remove from heat and add lime zest and salt. Strain and discard the cinnamon sticks.

4. Once the aubergines are fully roasted, let them cool slightly, then peel and scoop out the flesh. Weigh out 500g. In a blender, combine it with the other filling ingredients, adding water as needed to achieve a thick but smooth consistency. Rest in the fridge.

5. Meanwhile, roll out the rested dough into thin sheets using a pasta machine or a rolling pin. Cut out 8cm circles from the dough (you can use a thin-lipped drinking glass). Place a small spoonful of the chilled eggplant filling in the centre of each circle. Fold each circle in half to form a semi-circle, pressing the edges to seal (a bit of water can help). Bring the two corners together and pinch to form the classic tortellini shape.

6. Bring a large pot of salted water to a boil. Cook the tortellini for two to three minutes until they float to the surface.

7. While the pasta cooks, gently warm the cinnamon cream then toss the cooked tortellini in the warm cinnamon cream.

8. Plate the tortellini, spooning more cream over the top. Garnish with toasted crushed peanuts and freshly grated parmesan.

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