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Ingredientes
- 3 c. fresh corn
- 1 Tbsp. butter
- 1/4 c. mascarpone
- 1 c. ricotta
- 1/2 c. Reggiano Parmigiano cheese
- 1 tsp minced tarragon
- 1 tsp minced chervil
- 1 tsp minced chives
- 1 Tbsp. truffle oil (optional, see Notes)
- Â Â Salt and pepper
- 1 lb (approximately) sheets of uncooked fresh pasta (see Notes)
- Â Â Egg wash made from 1 egg scrambled with 1 Tbsp. water
- 1 c. sliced shallots
- 1 Tbsp. butter
- 1 c. dry sherry
- 1 c. Madeira
- 1 c. red wine
- 3 c. veal demiglace (see Notes)
- Â Â Bay leaf
- 1 Tbsp. black peppercorns
- Â Â Salt
- Â Â Grnd white pepper
- 2 Tbsp. butter
- 1 Tbsp. julienned fresh sage
- 1/4 c. roasted and peeled hazelnuts
- 1/4 c. chicken stock
- 1 c. arugula
- Â Â Salt and grnd white pepper
- Â Â Shaved ricotta salata (see Notes)
Direcciones
- To make filling: Saute/fry corn in butter and reserve half. In food processor, puree half the corn with the cheeses till smooth, then add in reserved corn, tarragon, chervil, chives, truffle oil and salt and pepper to taste.
- To create agnolotti: Place filling in a plastic disposable piping bag. Cut pasta sheets into 2-by-4 inch rectangles. Brush edges of rectangles with egg wash and pipe stripe of filling onto center, leaving a half inch on all sides.
- Fold over into envelopes and trim with pasta cutter. Place on sheet pan and cover with towel.
- To make shallot glaze: Caramelize shallots in butter; deglaze with wines.
- When the alcohol is cooked out, add in demiglace, bay leaf and peppercorns. Reduce till it lightly coats the back of a spoon. Strain and season with salt and white pepper.
- To finish: Cook agnolotti in salted boiling water till they float (about 3 min).
- Brown 2 Tbsp. butter lightly in warm saute/fry pan. Add in sage and hazelnuts, then deglaze with chicken stock. Reduce liquid quickly over high heat till sauce forms. Add in liquid removed pasta and arugula, season with salt and white pepper, and place in center of plates. Lightly drizzle with shallot glaze on perimeter of pasta and top with shaved ricotta salata.
- Notes: Truffle oil and veal demiglace are available at specialty groceries such as Draeger's in Menlo Park and Los Altos. Fresh pasta sheets are available at specialty delis such as Florence Ravioli Factory in San Francisco, (415)
- 421-6170, and at grocers such as Draeger's Menlo Park. Ricotta salata is a dry cheese available at cheese shops and specialty groceries.
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