Dish: Five Greens Filled Pasta with Garlic and Chili and Spiced Sformato; Cocktail: "Agrumi" (Gin, Kumquat and Mango)

Dish: Five Greens Filled Pasta with Garlic and Chili and Spiced Sformato; Cocktail: "Agrumi" (Gin, Kumquat and Mango) - Recipe Finder

Dish: Five Greens Filled Pasta with Garlic and Chili and Spiced Sformato; Cocktail: "Agrumi" (Gin, Kumquat and Mango)

Info

Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 9, Episode 916, Elimination Challenge

Ingredients

Pasta Dough:

2 cups all purpose flour + extra
8 egg yolks
1/2 cup water
1 teaspoon kosher salt

Filling:

2 balls burrata cheese, chopped
1 small bunch each Swiss chard, dandelion greens, Italian parsley, basil, arugula, and purple kale
2 pounds whole milk ricotta
3 anchovy fillets
5 garlic cloves, sliced thin on a mandolin
2 lemons, zested and juiced
2 tablespoons extra virgin olive oil
1 tablespoons chili flakes
Salt and pepper, to taste

Curried Semifreddo:

1 pound Ricotta cheese
1 cup heavy cream
2 tablespoons sugar
1/4 ounce powdered gelatin
1 1/2 ounces cold water
4 tablespoons ground turmeric
2 tablespoons ground coriander
2 lemons, zested
2 teaspoons kosher salt

Agrumi Cocktail:

1 ounce Hendriks gin
1 teaspoon lime juice
1 teaspoon lemon juice
1 tablespoons mango puree
1 kumquat, thinly sliced
2 ounces prosecco
1/2 cup ice
1 splash bitters

Directions

Pasta Dough:

Mix egg yolks into flour using well method. Add water and salt, form into a ball, wrap in plastic wrap. Let dough rest.

Roll pasta dough through pasta rollers starting at 1 and going to the 5 setting. Cut into 6- inch x 6- inch sheets, flouring between each sheet.

Place sheets in boiling water for 2 minutes, the remove and shock in ice water. Drain and hold.

One a large surface, place 10 sheets down at a time, pat dry with a towel.

Place 2 tablespoons of greens filling on the bottom of each sheet. Roll up the pasta sheet like a cigar around the filling. Then repeat the process by wrapping the pasta in a small square of buttered parchment paper.

Bake in a 350 degree Fahrenheit oven until warm in middle.

Unwrap the pasta from the paper on to the plate.

Serve with curried semifreddo, chopped pistachios, and microplaned bottarga.

Filling:

Strip leaves from the ribs of the greens and wash well.

Blanch greens in boiling salted water for 2 minutes.

Shock greens in ice water, drain and squeeze with a towel to remove water.

Chop greens finely on a cutting board.

In a small sauté pan, heat olive oil and sweat garlic, chilis, and anchovy until light golden brown.

In a large bowl, combine all ingredients and mix well, season with salt and pepper.

Curried Semifreddo:

Bloom gelatin in cold water.

Heat cream with sugar and spices.

Place ricotta in a food processor, pulse until ultra smooth.

Place ricotta in a large bowl and pour hot cream mixture, lemon zest and mix well and season with salt. Then strain through a chinois.

Place mousse in a half sheet tray, place in the freezer until set up.

Cut mousse into nice rectangles and place on top of the baked cannelloni.

Agrumi Cocktail:

Place gin, lime and lemon juices, mango puree, and bitters in a shaker with ice. Shake well and pour over ice.

Top the cocktail with prosecco and kumquats.