Chef David Breeden
Photo credit: David Escalante
Chef David Breeden
Photo credit: David Escalante
- 3 Each Fatty Chicken Thighs with the skin
- 125g Sweet Onion, diced
- 125g Parmesan Cheese Rinds, chopped
- 125g Roma Tomato, diced
- 375g Dry Sherry Wine
- 50g Aged Sherry Vinegar
- 20g Sea Salt
- 2l Rich Chicken Broth
Preparazione
- In a small sauce pot, over medium heat, brown the chicken thighs skin side down. About 5 minutes.
- Add the onions, cheese rinds, diced tomato, sherry wine, sherry vinegar, and salt and bring to a boil.
- Simmer until the wine has reduced by half. Do not skim. The fat from the chicken and cheese rinds add complexity to the finished dish.
- Add the rich chicken broth and return to a low simmer and cook for 10 minutes.
- Strain the broth through a dampened tea towel and reserve.
- 250 g “00” Flour
- 8 Each Organic Egg Yolks
- 1 teaspoon Olive Oil
- 1 teaspoon Whole Milk
- 1 pinch Sea Salt
Preparazione
- On a wooden pasta board or clean surface, make well with the flour.
- Add the yolks, olive oil, milk, and salt to the center and stir with a fork.
- Slowly incorporate all of the flour.
- When the dough begins to form, begin to knead it by hand.
- Form the dough into a ball and place under a damp towel and allow it to rest for one hour.
- 250g Ricotta
- 15g Parmesan, microplaned
- 10g Black Truffle, microplaned
- 2g Salt
- 1 Ea Egg Yolk
Preparazione
- 1. Mix all of the ingredients together in a small bowl.
- Transfer to a pastry bag with a round tip and reserve refrigerated.
To roll the pasta:
1. Flatten the pasta dough into a flat square shape.
2. Using a pasta roller, set to the widest setting, begin to pass the dough through.
3. Fold and shape the dough as necessary to obtain the proper shape.
4. Once the shape is set begin to pass the dough and roll it down into sheets. Closing the setting with every other pass.
5. The dough will need to be rolled down to nearly the thinnest setting. You should be able to see the grain of your wood board through the dough.
To fill the pasta:
1. Lightly dust the board with flour.
2. Lay the pasta sheet out next to the edge.
3. Pipe an even bead of the ricotta the entire length of the dough about an inch away from the edge.
4. Gently fold the edge of the dough that is close to you over the bead.
5. Press the dough to ensure that it seals the edge.
6. Pinch every inch of the bead to create the little bellies of ricotta.
7. Using a wavy wheel cutter, roll the length of the edge and then in the pinches to make the small agnolottis.
8. Continue with the rest of the dough and filling.
9. Lay the perfect little agnolotti out on a tray and freeze.
To complete the dish for four portions:
1. In a large saute pan, warm a small amount of olive oil till it’s nearly smoking.
2. Add 32 agnolotti and lightly saute. Once they begin to brown add a small piece of organic butter and allow it to brown.
3. Remove the pan from the heat and allow it to cool just a little then add 1200ml of the broth. Return to the heat and bring to a simmer.
4. Cook for two minutes or so, just until the pasta is cooked and the sauce is flavorful.
5. Spoon 8 each agnolotti into 4 prewarmed serving bowls and finish with the broth.
6. Shave fragrant truffles over the top in abundance, sprinkle with a little sea salt and serve.
Le ricette
degli Chef
