Mushroom & Chestnut Agnolotti with Burnt Onion Consommé

Mushroom & Chestnut Agnolotti with Burnt Onion Consommé
  • Serves: 4
  • Cooks In: 35 minutes
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Ingredients

Chestnut Purée
100 g chestnuts, roasted and peeled
50 g unsalted butter, 25g extra for purée
1 eschalot, finely sliced
75 ml milk
250 g chicken stock or vegetable stock
Mushroom Duxelles
200 g button mushrooms
20 g butter
1 eschalot, finely diced
2 thyme sprigs
Salt and pepper
Pasta Filling
Chestnut purée
Mushroom duxelles
Salt
Pasta Dough
100 g Tipo 00 flour
25 g fine semolina
110 g egg yolk
5 ml olive oil
Salt
Burnt Onion Consommé
1 brown onion
300 ml chicken or vegetable stock
80 g egg whites
35 g button mushrooms
40 g chicken thigh fillet
5 g beetroot slices
1 sprig of thyme
1 garlic glove
Salt
Garnish
Pea shoots
Raw button mushroom slices
Olive oil
Pepper

Method

For the Chestnut Purée
1

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.

2

Bring to a simmer and allow to cook until the chestnuts are tender, and liquid reduced by half.

3

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.


For the Mushroom Duxelles
4

Place button mushrooms in a food processor or blender and pulse until roughly chopped.

5

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.

6

Set aside to cool down.


For the Pasta Filling
7

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.


For the Pasta Dough
8

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.

9

Remove from the mixer and continue to knead the dough onto a clean smooth surface until the dough is shiny.

10

Roll to a ball and wrap in plastic and set aside in the fridge for at least 30 minutes.

11

Once rested, roll the pasta dough to number 7 on your pasta machine and trim as needed.

12

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.

13

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.

14

Pinch the pasta between the filling and the 2.5cm gap.

15

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

16

Lay out the agnolotti onto a tray and set aside in the fridge until needed.


For the Burnt Onion Consommé
17

Cut onion into quarters and place the cut side onto a frying pan and cook until charred on all sides.

18

Meanwhile blend egg whites with mushroom, chicken thigh fillet, beetroot slices, thyme and garlic to create a raft slurry.

19

Once onions are charred and cooked through, remove from the heat add in chicken stock and allow to simmer.

20

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

21

Allow the mixture to simmer until the raft coagulates and collects all the impurities and stock becomes clear.

22

Strain the consommé and season with salt.


To serve
23

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.

24

Garnish with slices of raw button mushrooms and pea shoots with cracked pepper. Pour in the consommé and drizzle some olive oil. Serve immediately.


Recipe by Reynold Poernomo

Ingredients

Chestnut Purée
 100 g chestnuts, roasted and peeled
 50 g unsalted butter, 25g extra for purée
 1 eschalot, finely sliced
 75 ml milk
 250 g chicken stock or vegetable stock
Mushroom Duxelles
 200 g button mushrooms
 20 g butter
 1 eschalot, finely diced
 2 thyme sprigs
 Salt and pepper
Pasta Filling
 Chestnut purée
 Mushroom duxelles
 Salt
Pasta Dough
 100 g Tipo 00 flour
 25 g fine semolina
 110 g egg yolk
 5 ml olive oil
 Salt
Burnt Onion Consommé
 1 brown onion
 300 ml chicken or vegetable stock
 80 g egg whites
 35 g button mushrooms
 40 g chicken thigh fillet
 5 g beetroot slices
 1 sprig of thyme
 1 garlic glove
 Salt
Garnish
 Pea shoots
 Raw button mushroom slices
 Olive oil
 Pepper

Directions

For the Chestnut Purée
1

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.

2

Bring to a simmer and allow to cook until the chestnuts are tender, and liquid reduced by half.

3

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.


For the Mushroom Duxelles
4

Place button mushrooms in a food processor or blender and pulse until roughly chopped.

5

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.

6

Set aside to cool down.


For the Pasta Filling
7

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.


For the Pasta Dough
8

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.

9

Remove from the mixer and continue to knead the dough onto a clean smooth surface until the dough is shiny.

10

Roll to a ball and wrap in plastic and set aside in the fridge for at least 30 minutes.

11

Once rested, roll the pasta dough to number 7 on your pasta machine and trim as needed.

12

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.

13

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.

14

Pinch the pasta between the filling and the 2.5cm gap.

15

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

16

Lay out the agnolotti onto a tray and set aside in the fridge until needed.


For the Burnt Onion Consommé
17

Cut onion into quarters and place the cut side onto a frying pan and cook until charred on all sides.

18

Meanwhile blend egg whites with mushroom, chicken thigh fillet, beetroot slices, thyme and garlic to create a raft slurry.

19

Once onions are charred and cooked through, remove from the heat add in chicken stock and allow to simmer.

20

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

21

Allow the mixture to simmer until the raft coagulates and collects all the impurities and stock becomes clear.

22

Strain the consommé and season with salt.


To serve
23

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.

24

Garnish with slices of raw button mushrooms and pea shoots with cracked pepper. Pour in the consommé and drizzle some olive oil. Serve immediately.


Recipe by Reynold Poernomo
Mushroom & Chestnut Agnolotti with Burnt Onion Consommé

Tags:

 Gourmet, Pasta

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