Text 23142, 159 rader
Skriven 2007-11-20 17:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Rice 448
================
 BF> What I meant to say was that all of the acronyms I used were just made
 BF> up jumbles of letters to tease the Ladies.  Only "TAMU" had a meaning. 
 BF> "They Are Made Up"

To me TAMU means Texas Agricultural and Mechanical University.

 BF> Title: Chef Freddy's Cream of Mushroom Soup

Although I often heap contempt on this guy's silly and
probably untested recipes, this one didn't seem too bad
except for all that flour.

 -=> Burton Ford said to Glen Jamieson <=-

 BF> [chuckle] The phrase "grow cheaper beef" tickles me.  I draw a blank
 BF> when I try to think how to grow cheaper beef.   
 BF> Teach the cows to patronize cheaper restaurants when they eat out?   
 BF> Train them to save all but a tiny bit of their milk for a rainy day?
 BF> Cut their allowance?
 BF> Wean them to Scotch?
 BF> I apologize for the silliness, but a guys got to have some fun.

So why not give in and be a Cook? You can start with this short
and easy recipe:

Agnolotti dal Plin
cat: starter
servings: 12

h - Dough
3 c Italian "00" flour or all-purpose flour
5 whole large eggs, plus 5 egg yolks
h - Filling
2 Tb butter
1 garlic clove, thinly sliced
1 sprig fresh rosemary, leaves only
2 lb roasted veal shoulder or breast
- chopped in food processor
2 c Savoy cabbage, cut into 1" pieces
1/2 c reduced veal or beef broth
1 1/2 c freshly grated Parmigiano-Reggiano
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper

This is a classic Northern Italian dish using cabbage, a staple
vegetable in the region, which is then mixed with roasted veal
(often left over). Legend has it that agnolotti is named after
a prince who had a mistress in the heart of the Barolo region
whose derriere he liked to pinch!

To make the dough
Sift together and then mound 3 c of the flour in the center
of a large wooden cutting board. Make a well in the middle of
the flour and add the eggs.

Using a fork, beat together the eggs and begin to incorporate
the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base
of the mound to retain the well shape. The dough will come
together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of
your hands. Knead for about 15 minutes, adding any of the
remaining four if necessary to create a cohesive mass. Once you
have a cohesive mass, remove the dough from the board and
scrape up and discard any leftover bits.

Lightly re-flour the board and continue kneading for 6 more
minutes. The dough should be elastic and a little sticky. Wrap
the dough in plastic and allow to rest for 30 minutes at room
temperature.

In a 12" saucepan, add 1 Tb of butter over high heat until
hot but not smoking. Add the garlic and rosemary, and let cook
until the garlic is light golden brown, about 5 minutes.

Add the veal, and cook for about 8 to 10 minutes.

Season with salt and pepper, to taste. Do not be afraid to let
the meat begin to caramelize a bit.

To make the filling
In a fitting pot, melt butter and add Savoy cabbage and 1/4 c
of water. Cover with a lid and cook until cabbage is very
tender. Chop in food processor until almost smooth.

Let the veal cool until room temperature, the place in a large
mixing bowl. Stir in the Parmigiano, cabbage, veal broth, a
pinch of nutmeg, and salt and pepper, to taste. Use a wooden
spoon to mix until well combined. Set aside.

Cut the pasta dough into 3 equally sized pieces. Re-wrap 2 of
the pieces in plastic wrap and set aside. Begin working with
the 1 unwrapped piece of dough. On a lightly floured work
surface, use a floured rolling pin to roll out the pasta dough
until it is 1/8" thick (you can also use a pasta machine
and roll out the dough on its thinnest setting).

Lay the resulting pasta sheet on a lightly floured surface with
a long side facing you. Trim the edges so they are straight.
Using a tablespoon, scoop equally sized spoonfuls of the
filling and place along the bottom half of the pasta sheet,
leaving a 1 1/2" border of dough at the bottom and sides:
each dollop of filling should be approximately 1 1/2"
away from the next. Pull the top edge of the pasta up and over
the filling. The dough should form 1 large pocket over the
dollops of filling.

Seal the agnolotti by gently and carefully molding the pasta
over the filling and pressing lightly with your index finger to
seal the edge of the dough to the pasta sheet; don't drag your
finger along the dough to seal, or you risk ripping the dough.
When it is sealed, there should be about 1/2" of excess
dough visible along the bottom of the mounds of filling (where
you sealed it). Be certain that you are sealing tightly while
pressing out any pockets of air. Seal the left and right ends
of the dough.

To shape agnolotti:
Starting at 1 end of the dough, place the thumb and forefinger
of each hand together as if you were going to pinch something
and, leaving about 1" of space between your hands and
holding your fingers vertically, pinch the filling in 1"
increments, making about 3/4" of "pinched" dough between
each pocket of filling. It is important to leave this much
"pinched" area between the agnolotti, or when the agnolotti are
separated, they may come unsealed.

Run a sharp knife or crimped pastry wheel along the bottom edge
of the folded-over dough, separating the strip of filled
pockets from the remainder of the pasta sheet. Don't cut too
close to the filling, or you risk breaking the seal. Separate
the individual agnolotti by cutting the center of each pinched
area, rolling the pastry wheel away from you.

Working quickly, place the agnolotti on a baking sheet dusted
with a thin layer of cornmeal, which will help prevent
sticking. Don't let the agnolotti touch each other, or they may
stick together.

Repeat with the 2 remaining dough balls until the entire bowl
of filling has been used. Let the shaped agnolotti rest for 24
minutes.

To finish:
Bring 6 qt water to a rolling boil, and add 2 Tb salt.

Add the agnolotti to the water and cook until tender, about 4
minutes total. Drain well and toss with a sauce or ragu of your
choice or a combination of beef broth and butter.

Sprinkle with Parmigiano Reggiano and serve.

Staffan Terje, Perbacco, San Francisco

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