Clean recipe · decanter.com
Mushroom Agnolotti – recipe by Michel Roux Jr.
Original recipe: decanter.com
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Ingredients
- 300g white mushrooms (or any edible wild mushroom)
- 60g grated Parmesan
- 50g fresh breadcrumbs
- 1 spring onion
- 1 garlic clove
- 1/2 bunch chives
- 3 tbsp cream
- A handful of chopped walnuts
- Salt and pepper
- 500g white flour
- 4 whole eggs
- 3 tbsp water
- 1 tsp salt
- 1 tsp olive oil
- 1 small garlic clove
- Pinch of pepper
- 20g toasted hazelnuts
- 80g rocket
- 30g grated Parmesan
- 125ml extra-virgin olive oil
Instructions
- To begin making the pasta, in a large mixing bowl add the flour, salt, olive oil and beaten eggs. Mix together by hand until you obtain an elastic dough, you might need to add a few tablespoons of water to help kneed properly.
- Wrap the dough in cling-film and rest overnight in the fridge.
- For the filling, wash and chop 3/4 of the mushrooms. Cut the remaining mushrooms into small cubes and leave aside in a mixing bowl.
- Add to this bowl the grated Parmesan, chopped walnuts, breadcrumbs and chopped chives.
- Chop the garlic and spring onion as finely as you possibly can before pan frying in olive oil.
- Add the chopped mushrooms and season. Once the mushrooms are cooked and have rendered all their water; deglaze with 3 tbsp. of cream.
- Mix the cooked mushrooms in a blender until you obtain a smooth purée. Once the purée has cooled down you can mix it into all the other ingredients. Set the filling aside for at least a couple of hours in the fridge before using.
- To finish off the pasta, take it out of the fridge and roll out the dough as finely as you possibly can; (it is much easier to use a pasta roller if you have one) the dough will fight you and bounce back but do continue until 2 millimetres thick. Cut out squares of 8 cm using a sharp knife. You are then ready to add 1/2 a tbsp. of filling in the centre of the squares. Brush a bit of water on the outskirts of the pasta sheets and fold over diagonally. You should obtain crossed top agnolotti. (see picture)
- Cook in boiling salted water for 4 minutes.
- For added flavour as well as making the plate look beautiful take a handful of mushrooms and cook in olive oil on a very heated pan to get some colour on them. After a few minutes reduce the heat and add a tsp of butter and chopped garlic.
- In a blender add all the ingredients for the pesto and blitz until smooth.
- Scatter the golden mushrooms and dot the pesto across the plate.