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Receta Goat Cheese And Fresh Herb Cappelletti With Asparagus And Brown Butter
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Ingredientes
- 1 lb room temperature fresh goat cheese - (500grams)
- 1 1/2 tsp finely minced garlic - (7.5ml)
- 3 Tbsp. dry white wine - (45ml)
- 3 tsp extra-virgin oil - (15ml) Grated zest of 1 lemon
- 1/2 c. finely minced mixed fresh herbs (i.e. parsley, chervil, basil, chives, tarragon, and thyme) - (125ml)
- 1 Tbsp. fine fresh breadcrumbs - (15ml)
- 1 x salt and freshly grnd pepper to taste
- 1 lb Cappelletti Pasta Dough - (500grams)
- 1 x large egg yolk beaten lightly Pot of boiling water Sauce
- 1/3 lb unsalted butter - (300grams)
- 1 x salt to taste
- 1/2 lb asparagus, parboiled for 1-2min till tender, then
- 4 Tbsp. freshly grated Parmesan cheese - (60ml) Basil sprigs for garnish
Direcciones
- To make the filling, combine goat cheese, garlic, white wine, extra virgin olive oil and lemon zest in a mixing bowl. Mix together thoroughly and gradually introduce your fresh and finely minced herbs. Mix well and chill overnight to allow herbs to infuse.
- Roll out pasta dough on a floured surface to create a 12 x 10 inch rectangle. Using a knife and a ruler gently cut out 6 rows of five 2 inch squares.
- In the center of each square, place a small amount of the filling and gently fold over to create triangles.
- Using a large egg yolk which has been beaten lightly and your fingers press down on the sides of the triangle to create an egg yolk seal. Once the sides have been sealed, fold the long tips of the triangle over each other to create a hat like shape.
- Bring a large pot of salted water to a boil. Gently place the cappelletti into the boiling water and cook for 3-5 minutes, till they begin to float and become tender. Then carefully, without tearing, strain them using a slotted spoon.
- Sauce:Start the sauce by parboiling the asparagus and trim to 1 inch pcs.
- Dissolve butter in small saucepan over moderate heat. Whisk sporadically till butter solids turn light brown. Sprinkle in some salt and add in the asparagus. Toss gently to coat the vegetables and add in the cooked cappelletti. Continue to toss gently and completely coat the pasta with butter. Add in the Parmesan cheese and toss to coat. Plate the pasta and sprinkle a touch more Parmesan and season with salt and pepper. Garnish with fresh torn basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 866 | |
| Calories from Fat 736 | 85% |
| Total Fat 83.64g | 105% |
| Saturated Fat 52.08g | 208% |
| Trans Fat 0.09g | |
| Cholesterol 251mg | 84% |
| Sodium 677mg | 28% |
| Potassium 135mg | 4% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.88g | 1% |
| Protein 25.11g | 40% |
