Capon and mustard green ravioli in consomme.(Serves 4) For the dough: 9 ounces flour 2 eggs 1 1/2 teaspoons warm water 1 teaspoon extra virgin olive oil 1 pinch salt For the marinated capon: 1/2 capon 3 tablespoons canola oil 1 onion, peeled and coarsely chopped 1 carrot, coarsely chopped 2 cloves garlic, peeled 1 quart red wine 1 tablespoon white peppercorns 1 tablespoon mustard seeds 1 bay leaf 5 sprigs thyme For the braised capon: 2 tablespoons canola oil Marinated capon, from above 1 large onion, peeled and coarsely chopped 2 carrots, coarsely chopped 2 cloves garlic, crushed 1 bay leaf 1 sprig thyme 1 sprig parsley 1 teaspoon mustard seeds Salt and freshly ground pepper to taste For the ravioli: 1 ounce butter Braised capon meat, from above 1/2 carrot, finely chopped 1/2 onion, finely chopped 1/2 leek, white part only, finely chopped Bunch of blanched, chopped mustard greens 2 tablespoons finely chopped parsley 1 teaspoon fennel pollen* 1/2 teaspoon finely chopped orange confit 1 teaspoon pureed roasted gavrlic 2 tablespoons chicken demi-glace 1 egg 2 tablespoons grated Parmesan cheese 2 drops mustard oil Dough, from above Salt and freshly ground black pepper to taste For the consomme: 1 quart chicken stock Capon carcass, from above Capon leg meat, finely ground, from above 1 leek, coarsely chopped 1 carrot, coarsely chopped 1 onion, peeled and sliced 1/2 onion, cut side grilled 8 ounces dried black trumpets 2 egg whites 2 tablespoons sherry wine 1 ounce smoked duck breast 1 bay leaf 1 sprig thyme 1 sprig parsley Salt to taste For the garnish: Sauteed hon shimeji mushrooms Shelled and blanched sugar snap peas Mustard oil * Available through Sugar Ranch, (800) 821-5989 or www.fennelpollen.com. For the dough: In bowl, combine flour and salt. Make well in center and add beaten eggs, water and oil. Slowly mix with fork until ball forms. Adjust with water or flour as needed as needed prn. See prn order. . Knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. dough until shiny and elastic, about five minutes. Wrap in plastic wrap and let rest overnight. For the marinated capon capon castrated male fowl, larger than broiler, weighing up to 7 lb; produced either by administration of estrogenic substances or by surgical excision of the testicles. : Cut capon into breast, thigh and leg, reserving thigh, leg and carcass for consomme, below. In heavy pot, heat oil over medium-high heat and cook onion, carrot and garlic until browned. Deglaze de·glaze tr.v. de·glazed, de·glaz·ing, de·glaz·es 1. To remove the glaze from (pottery, for example). 2. with wine. Add peppercorns, mustard seeds, bay leaf and thyme and simmer 10 minutes. Let cool and pour over capon breast. Cover and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight. For the braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. capon: Remove capon breast from marinade and pat dry. Strain marinade and reserve. Heat oil in saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan over high heat. Season breast with salt and pepper
n. A coarse, loosely woven cotton gauze, originally used for wrapping cheese. cheesecloth Noun a light, loosely woven cotton cloth Noun 1. and add to pan. Cover surface with parchment paper. Cook slowly until tender, about two hours. Remove meat and let cool. Remove and finely chop meat, discarding skin and bones. Season with salt and pepper and reserve. For the ravioli: Heat butter in pan over medium heat. Cook capon to heat through and remove. Add carrot, onion and leek to pan and cook until tender. Return meat to pan and add mustard greens and parsley. Mix in pollen, orange confit con·fit n. 1. Meat, such as duck, that has been salted and then cooked and preserved in its own fat. 2. A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency. and garlic puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. . Add demi-glace and cook until almost dry. Transfer to food processor fitted with metal blade. Add egg, cheese and oil and pulse to combine. Season with salt and pepper and let cool. Using pasta machine, roll out half to dough to thinnest setting. Lay dough on floured work surface and place teaspoons of filling two inches apart. Roll remaining half of dough and place atop filling. Cut each ravioli into 1 1/2-inch squares, pressing to seal. For the consomme: In pot, bring stock and carcass to simmer and cook over very low heat one hour. Strain through fine-mesh sieve and let cool. Transfer to separate pot and add remaining ingredients. Bring to simmer over low heat. When raft forms, make small hole in center and baste baste 1 tr.v. bast·ed, bast·ing, bastes To sew loosely with large running stitches so as to hold together temporarily. raft occasionally. Simmer one hour. Strain through paper filter-lined fine-mesh sieve, season lightly with salt and keep hot. To serve: In large pot of boiling, salted water, cook ravioli three minutes. Place ravioli in bowl and top with mushrooms and peas. Pour very hot consomme over, garnish with mustard oil and serve. Patrimonio Antoine Arena Corsica, France 2004 |
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