- Serves: 4
- Cooks In: 35 minutes
Share:
Ingredients
Method
Place butter in a pot and melt over medium heat. Meanwhile, roughly slice chestnuts and place into the butter with eschalots. Cook for 45 seconds until eschalots are sautéed, then add in milk and stock.
Bring to a simmer and allow to cook until the chestnuts are tender, and liquid reduced by half.
Transfer to a blender and blend until smooth with the remaining extra butter. If mixture is too thick, add a splash of stock to loosen the mixture. Strain and set aside in the fridge.
Place button mushrooms in a food processor or blender and pulse until roughly chopped.
Melt butter in a saucepan over medium heat and add in eschalots, thyme and mushrooms with salt and pepper. Continue to cook until water from mushrooms is removed as much as possible and duxelle begins to brown.
Set aside to cool down.
Combine a 1:1 ratio of chestnut purée and duxelle in a small bowl and mix together until well combined, season with salt to taste. Then transfer to a piping bag.
Place all ingredients together in a stand mixer bowl with a dough hook and turn on medium speed until a dough is formed. If the mixture is too wet add extra flour.
Remove from the mixer and continue to knead the dough onto a clean smooth surface until the dough is shiny.
Roll to a ball and wrap in plastic and set aside in the fridge for at least 30 minutes.
Once rested, roll the pasta dough to number 7 on your pasta machine and trim as needed.
Lay the pasta sheet onto a lightly floured surface and pipe small dollops of the mushroom chestnut filling along the pasta sheet with 2.5cm gap in between.
Lightly brush the pasta sheet in front of the filling with water and roll the pasta over the filling to seal where it was brushed.
Pinch the pasta between the filling and the 2.5cm gap.
Trim the sheet of pasta with a fluted cutter 0.5cm away from the filling and then trim in between the gaps where pasta was pinched
Lay out the agnolotti onto a tray and set aside in the fridge until needed.
Cut onion into quarters and place the cut side onto a frying pan and cook until charred on all sides.
Meanwhile blend egg whites with mushroom, chicken thigh fillet, beetroot slices, thyme and garlic to create a raft slurry.
Once onions are charred and cooked through, remove from the heat add in chicken stock and allow to simmer.
Transfer to a small pot and whisk in the raft and return to the heat over low-medium, stirring occasionally and scraping the bottom of the pot to avoid the raft from burning
Allow the mixture to simmer until the raft coagulates and collects all the impurities and stock becomes clear.
Strain the consommé and season with salt.
Have a pot of salted boiling water ready and boil the agnolotti for 45-60 seconds, once cooked, remove pasta from the water and place into a bowl.
Garnish with slices of raw button mushrooms and pea shoots with cracked pepper. Pour in the consommé and drizzle some olive oil. Serve immediately.
Ingredients
Directions
Place butter in a pot and melt over medium heat. Meanwhile, roughly slice chestnuts and place into the butter with eschalots. Cook for 45 seconds until eschalots are sautéed, then add in milk and stock.
Bring to a simmer and allow to cook until the chestnuts are tender, and liquid reduced by half.
Transfer to a blender and blend until smooth with the remaining extra butter. If mixture is too thick, add a splash of stock to loosen the mixture. Strain and set aside in the fridge.
Place button mushrooms in a food processor or blender and pulse until roughly chopped.
Melt butter in a saucepan over medium heat and add in eschalots, thyme and mushrooms with salt and pepper. Continue to cook until water from mushrooms is removed as much as possible and duxelle begins to brown.
Set aside to cool down.
Combine a 1:1 ratio of chestnut purée and duxelle in a small bowl and mix together until well combined, season with salt to taste. Then transfer to a piping bag.
Place all ingredients together in a stand mixer bowl with a dough hook and turn on medium speed until a dough is formed. If the mixture is too wet add extra flour.
Remove from the mixer and continue to knead the dough onto a clean smooth surface until the dough is shiny.
Roll to a ball and wrap in plastic and set aside in the fridge for at least 30 minutes.
Once rested, roll the pasta dough to number 7 on your pasta machine and trim as needed.
Lay the pasta sheet onto a lightly floured surface and pipe small dollops of the mushroom chestnut filling along the pasta sheet with 2.5cm gap in between.
Lightly brush the pasta sheet in front of the filling with water and roll the pasta over the filling to seal where it was brushed.
Pinch the pasta between the filling and the 2.5cm gap.
Trim the sheet of pasta with a fluted cutter 0.5cm away from the filling and then trim in between the gaps where pasta was pinched
Lay out the agnolotti onto a tray and set aside in the fridge until needed.
Cut onion into quarters and place the cut side onto a frying pan and cook until charred on all sides.
Meanwhile blend egg whites with mushroom, chicken thigh fillet, beetroot slices, thyme and garlic to create a raft slurry.
Once onions are charred and cooked through, remove from the heat add in chicken stock and allow to simmer.
Transfer to a small pot and whisk in the raft and return to the heat over low-medium, stirring occasionally and scraping the bottom of the pot to avoid the raft from burning
Allow the mixture to simmer until the raft coagulates and collects all the impurities and stock becomes clear.
Strain the consommé and season with salt.
Have a pot of salted boiling water ready and boil the agnolotti for 45-60 seconds, once cooked, remove pasta from the water and place into a bowl.
Garnish with slices of raw button mushrooms and pea shoots with cracked pepper. Pour in the consommé and drizzle some olive oil. Serve immediately.
