One of our favorite parts of staying at Stockholm’s Ett Hem is the unlimited access to the kitchen: late night snack? No problem. Second breakfast? On its way! Last week, in partnership with Visit Sweden, the Indagare Global Classroom took us there on a virtual visit, with the hotel’s executive chef Jacob Ker Lamb sharing his philosophy of cooking with clean, light and vibrant foods—and always from a place of generosity.
During the cooking class, we learned how to make one of Ker Lamb’s favorite summer dishes: housemade tortellini with goat’s milk ricotta in a tomato consommé with fresh herbs and raspberries. See below for his recipe to get a taste of Ett Hem—and Sweden—in your own kitchen.
Ett Hem’s Tortellini with Goat’s Milk Ricotta, Tomato Consommé, and Raspberries
- 2 cups (260 g) Tipo “00” / all-purpose flour
- ¾ cup (100 g) semolina flour
- 15 egg yolks
- 1 tablespoon of olive oil
- ¾ Cup (200 g) fresh goat ricotta
- Zest of 1 lemon
- 1 lb (500 g) fresh heirloom tomatoes (skins on)
- 1 cup (250 g) water
- 2 oz (50 g) fresh basil leaves
- Salt to taste
- 1/2 cup raspberries
- Mint, basil or tarragon
- Mix the all-purpose flour, semolina, egg yolks, and olive oil together into a smooth dough.
- In a separate bowl, mix the ricotta, lemon zest, salt and pepper until blended
- Boil a large pot of water to cook your pasta
- Form pasta into folded tortellini
- In the blender, blend tomatoes, water, basil and a pinch of salt into a slush.
- Transfer tomato mixture to a saucepan and bring to a boil
- Remove from heat and let steep for about 5 minutes.
- Strain through a cheesecloth/ strainer
- Cook your tortellini for about 2 minutes at a rolling boil in salted water
- Heat up the tomato consommé
- Arrange your tortellini in a bowl together with some freshly cut tomatoes, a few fresh raspberries, fresh soft herbs of your liking (such as mint, basil or tarragon) and a dash of good olive oil
- Pour the hot broth over the tortellini
- Serve immediately
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This content was created in collaboration with Visit Sweden and published by Indagare Travel.