Text 18001, 61 rader
Skriven 2011-11-20 19:44:00 av JIM WELLER (1:123/140)
Ärende: Classic 5
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     Title: Pheasant Agnolotti, Morel Mushrooms, Albufera Sauce pt2
Categories: Historical, Pheasant, Mushrooms, Sauces
  Servings: 4

           con't

For the Pasta Dough: In a standing mixer fitted with a dough hook,
bring the flour, 16 of the egg yolks, milk, salt, and olive oil
together and knead for about 5 minutes. Add the additional 2 egg
yolks if the dough seems dry. Allow the dough to rest for at least
30 minutes before rolling it out.

For the Agnolotti: Roll the dough out to the thinnest setting on a
pasta machine in an even rectangle. Arrange as many tablespoons of
pheasant filling as you can down the center of the pasta, spacing
them about 1 inch apart.  Lightly moisten the bottom edge of the
pasta with water. Fold the bottom edge over the filling and press to
seal it. Working around the filling, press the dough down to
eliminate air pockets. Using a crimped pastry wheel, cut the top
edge of the dough within 1/4inch of the filling. Fold the line of
dough up and press down between the pockets of dough to seal the
edges together. Cut between each Agnolotti with a crimped pastry
wheel. Reserve on a semolina flour-dusted sheet pan.

For the Albufera Sauce: Roast the chicken bones and deglaze with the
cognac and port. Reduce by half. Add the chicken stock, jus, and
cream. Reduce and strain. Put the sauce in a blender and add the
foie gras and xanthan gum. Blend, season, and strain again. Keep
warm.

For the Black Trumpet Mushrooms: In a large saute pan, heat the duck
fat until nearly smoking. Add the black trumpet mushrooms and saute
for 1 to 2 minutes. Add the shallots and thyme and continue to cook
about 3 minutes more. Add the chicken stock and reduce the mixture
by about half. Add the butter and glaze the mushrooms. Add the
parsley and season with salt and pepper. Keep warm.

To Assemble and Serve: Cook the Agnolotti in boiling salted water.
Glaze the pasta in chicken stock and butter and season with a pinch
of salt.  Plate the pasta and top with some of the Black Trumpet
Mushrooms, 1/2 teaspoon of the pheasant or chicken jus, the shaved
cheese, 1 tablespoon of the Albufera Sauce, and the chervil leaves

Recipe by: Andrew Zimmerman of Sepia in Chicago

  From: Www.Starchefs.Com               
 
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Cheers

YK Jim


... Make monthly payments to Tiffany's until you die is pretty serious.

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