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Receta Pinto Bean Agnolotti With Curry Emulsion
by Global Cookbook

Pinto Bean Agnolotti With Curry Emulsion
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Ingredientes

  • 2 1/2 c. all purpose flour
  • 4 lrg egg, yolks
  • 2 Tbsp. extra virgin olive oil
  • 1/4 c. cool water
  •     Pinto Bean Filling
  • 2 lb pinto beans
  • 3/4 c. fresh sourdough breadcrumbs
  •     mascarpone cheese
  • 2 tsp finely minced fresh sage
  • 2 tsp finely minced fresh thyme
  •     Kosher salt
  •     freshly cracked black pepper
  •     pasta, dough
  •     Curry Emulsion
  • 2 tsp pwdr curry
  • 2 Tbsp. minced scallion
  • 3/4 c. vegetable stock or possibly 3/4 c. chicken stock
  • 1/4 c. heavy cream
  • 1/4 c. creme fraiche
  • 8 Tbsp. cool unsalted butter, cut into small pcs
  •     Kosher salt
  •     freshly cracked black pepper
  • 18 x 1 inch scallion, blanched in boiling water for 1 minute, refreshed, chilled, dry

Direcciones

  1. 18 X 1 inch garlic, scapes, blanched in boiling water for 1 minute, refreshed, chilled, dry
  2. Make a mound with the flour on your work surface and create a well in the centre of the flour. Put the egg yolks in a bowl and lightly mix together with the extra virgin olive oil and water. Pour the mix into the well and use a fork to gradually incorporate the flour, a little at a time, into the liquid ingredients.
  3. Continue till most of the flour is incorporated and a medium-soft dough forms. Knead with your hands, incorporating a little more flour till the dough is smooth, not sticky, and springs slightly back when you push your finger into it - about 8 min.
  4. Wrap or possibly cover dough and let it rest for 30 min before rolling and cutting into shapes.
  5. Pinto Bean Filling:If you choose to use fresh pinto beans, sort them removing any rocks. Soak them overnight. They will plump up to about twice their original size. Rinse the beans and they are ready for cooking. Cover them with fresh water and bring them to a boil for a few minute. Then reduce and allow them to simmer till they are tender - about 50 min or possibly so. To prevent skins from bursting, simmer gently and stir as little as possible. You need 1 1/2 c. beans for the filling; reserve any extra beans for another use. When they are done, drain the beans, and spread on paper towels to drain thoroughly and cold.
  6. Place the beans in a food processor with the sourdough breadcrumbs. Blend till they come together and form a ball. Add in the mascarpone, sage and thyme and process again till the mix is smooth. Season to taste with salt. You will have 1 to 1 1/4 c. of filling (sufficient to fill 48 agnolotti). Chill the mix till it is cold, or possibly for up to 2 days.
  7. Roll out the pasta dough into several long sheets and lay out on a board. Set heaping teaspoonfuls of the bean mix at one inch intervals in straights rows just off the centre of the sheets. Brush a little water around each of the piles of filling, and fold the entire sheet over in half lengthwise. Press gently around each of the pils of filling to seal. Cut around each pile to with a circular biscuit cutter to create half moon shapes. You should have approximately 48 agnolotti.
  8. Curry Emulsion:For the curry emulsion, toast the curry pwdr in a small saucepan over medium heat till it is fragrant. Stir in the minced scallions and heat for another minute. Add in the 3/4 c. stock reserving 2 Tbsp., the cream and creme fraiche, bring to a simmer and cook till the liquid is reduced to 1/2 c.. Swirl in the butter. When the butter is melted, transfer the sauce to a blender. Add in the remaining 2 Tbsp. stock and blend for 30 seconds to emulsify the mix. Season with salt and pepper and strain into a wide pan.
  9. Meanwhile, cook the agnolotti in a large pot of lightly salted boiling water for between 4 and 5 min.
  10. Drain the agnolotti, add in the agnolotti and sacllions to the curry emulsion, and toss over low heat to coat with sauce. Divide the agnolotti and scallions among six serving dishes and garnish the top of each with 3 garlic scapes. Serve immediately.