Bellwether Farm Ricotta Agnolotti
braised pork, sweet corn puree
Chefs Charlie Palmer & Scott Romano, Dry Creek Kitchen
6-8 per serving
Agnolotti (recipe below)
2C Sweet Corn Puree (recipe below)
2 C braised pork (recipe below)
to taste Kosher Salt
to taste white pepper, fresh ground
Bring a large pot of salted water to a boil (water should taste like the ocean). When boiling, add agnolotti and cook until they start to float to the top of the water.
As the pasta cooks, in a small sauce pot warm the corn puree over medium heat.
Also, in a large sauté pan, add the braised pork and warm for about 2 minutes. In the same pan, toss the agnolotti with the braised pork. Adjust seasoning with salt and pepper, if necessary.
Place a pool of warmed sweet corn puree into the middle of each bowl. Spoon braised pork and 6 to 8 agnolotti on top of the sweet corn puree. Serve immediately.
About 4lbs pork shoulder, bone in kosher salt
2T olive oil
1 each onion, medium, peeled and cut into quarters
1 rib celery, rough chop
1 each fennel bulb, trimmed and cut into quarters
4C chicken stock
3 each fresh thyme sprigs
to taste black pepper
Heat oven to 350 degrees. Season pork shoulder generously with salt. Heat a Dutch oven (or pot with tight fitting lid, large enough to hold the pork shoulder) over medium-high heat. When hot add the olive oil. Sear pork on all sides. Remove pork and reserve on a large plate. Add onions, celery and fennel to the Dutch oven, cooking until they begin to soften, about 10 minutes, stirring occasionally. Add the pork back to the Dutch oven. Add stock and thyme and bring to a simmer. Season well with salt and pepper.
Cover with a tight-fitting lid and place in the oven for about 90 minutes or until the meat just begins to pull away from the bone.
Once cooked, remove from the oven and allow the pork to cool for about 30 minutes in the braising liquid. When cool enough to handle, remove the pork and gently pull the meat from the bone using a fork. Tear the meat into bite-size pieces. Reserve about 2 cups warm.
Note: you will have leftover pork to use for another recipe.
20 ounces Bellwether Ricotta Cheese
4 ounces Parmesan Cheese, grated on a micro plane
¼ teaspoon Nutmeg, ground
2 each lemon, zested on a micro plane
to taste Kosher Salt
to taste white pepper, fresh ground
Lay a clean kitchen towel on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean kitchen towel. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium mixing bowl.
Add Parmesan cheese, nutmeg and lemon zest to ricotta. Season to taste with salt and pepper and mix well to combine.
8 ounces all-purpose flour
6 each egg yolks
1 each egg, whole
1 ½ t Olive Oil
1 T milk
Place the flour into a bowl or onto the table. Make a well in the center. In a separate bowl, whisk the egg yolks, whole egg, olive oil and milk together. Pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'.
Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface, if absolutely necessary.
Wrap in plastic wrap and leave to rest at room temperature for at least 15 minutes.
Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.
Set the pasta rolling machine to the largest setting and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to a lower setting number and roll the pasta through twice again. Repeat this process at every setting until you reach your desired thickness of the pasta.
As the sheet of pasta comes off the pasta maker, lay it on a floured board and cut it into rectangular sheets about 12 inches long. Sprinkle flour lightly on each sheet after you cut it, and continue stacking sheets on top of each other
Pull one sheet of pasta off the top of the stack. Put the ricotta filling in a large pastry bag fitted with a wide tip (it should be at least 1/2-inch across). Pipe a straight line of filling lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling.
Fold the pasta top over the filling. Press firmly to seal. You can moisten the tip of your finger and run it along the seam if it doesn't want to stick together. Use a wheeled pasta cutter or a sharp knife to cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact.
Use the tips of your fingers to pinch the tube of pasta into equally-sized sections, creating a seal between pockets of filling. Use the wheeled pasta cutter to separate the sections. Place the finished agnolotti on a tray of coarse cornmeal.
Repeat until the filling has been used up. At this point the pasta can be cooked right away, covered and refrigerated overnight, or frozen.
Sweet Corn Puree
4 each sweet corn, on the cob
1 C heavy cream
2 t Kosher salt
1 T granulated sugar
2 T butter
Using a sharp knife, remove the corn kernels from the cob. In a small sauce pot, over low-medium heat, add the butter and corn kernels. Lightly sweat the corn in the butter, stirring frequently and cook for 3 minutes. You do not want to brown the corn at all.
Add remaining ingredients and over medium heat, cook until the cream comes to a boil. Turn off heat. Carefully, use a high-speed blender or an immersion blender to puree the mixture until as smooth as possible.