AGNOLOTTI, OTTO RESERVE BRISKET, MUSHROOMS, CAVOLO NERO, GREMOLATA
NB: This can be served as an entrée or main with five pieces per person should you be serving four.
20 pces agnolotti (see below)
100g Gremolata (see below)
150g Mushrooms (pine or slippery jacks or shiitake)
1 bunch Cavolo Nero
100ml White wine
50g Salted butter
500g 00 pasta flour
150g whole eggs
125g egg yolks
Make a well with the flour in a large bowl. Whisk the eggs and place in the well. Stir the eggs into the flour, with a fork first, and then with your hands. Knead the pasta dough with your hands until it is smooth and workable, not too soft, and not too hard. Knead the dough with the heel of one hand, pushing it away from you and folding it back towards you. Do this for 5 minutes, wrap the dough with clingfilm and rest to side for 15-30 minutes before rolling out.
1x small carrot, diced
1x small brown onion, diced
1stick celery, diced
1 small leek, diced
2L veal stock (source from any good deli)
400ml white wine
¼ bunch thyme
1 sprig rosemary
2cloves garlic, smashed
1tsp black peppercorns
Heat a large pot until smoking. Add a little oil and seal the Brisket on both sides. Remove the brisket once golden and keep aside.
To the same pot, add the carrots, onion, celery and leek in that order making sure to make each golden brown before adding the next. Add the thyme, rosemary, garlic, peppercorns and cook until you can smell the aromas of the herbs. Place the brisket back in the pot and add the white wine, reduce by two thirds. Cover the brisket with veal stock and bring to the boil, once boiling turn down to a low simmer and cook for about three hours. Make sure to skim any fat from the top every 15minutes.
Once the brisket is tender remove from the pot and place in a mixing bowl. Strain the stock through a fine chinois, keep 500ml of stock for the final stage and reduce the rest by half for the mix. With the warm brisket follow the steps for the mix.
500g braised brisket
50g eschalots, diced
125g Bone marrow, smoked
50g Grana Padano, grated
¼ bunch thyme, picked
Black pepper TT
50g salted butter
200ml Brisket stock
4 cloves garlic, confit (see below)
Cook the eschalots in a pot with the butter, make sure not to colour. Add the eschalots to the brisket and add all the other ingredients. Mix thoroughly until all combined and allow to cool.
1bunch Parsley (finely chopped)
2 Lemons (zested)
1clove Garlic (finely chopped)
100ml Extra virgin olive oil
Place all ingredients into a bowl, mix well and put in the fridge.
Roll out the pasta into sheets of 2mm thickness and around 30cm in length.
Using a tablespoon place a full spoon dot of your filling in 5cm intervals along the pasta. Ideally you should fit 5 per pasta sheet.
Carefully fold over the pasta and push down to seal, making a tube. Trim away any excess pasta.
Use your fingers to pinch between the filling to seal and create pockets.
Fold the pasta forwards to make a flap then use a pasta wheel for a fluted effect or a sharp knife to separate each pocket.
Place on a tray with baking paper and put in the fridge until ready to cook.
4 cloves garlic
100ml olive oil
Place garlic in olive oil and simmer on lowest possible heat for approximately half an hour until soft. Put aside until making the sauce.
In a large pan add the olive oil from the confit garlic and cook the mushrooms for two minutes, once the mushrooms are half cooked add the confit garlic and crush with a fork. When the mushrooms are cooked deglaze the pan with white wine and add 250ml of brisket stock and reduce.
To cook the agnolotti, bring a large pot of lightly salted water to the boil and cook for 2–3 minutes. Using a spider remove the pasta from the pot and place in the sauce. Add the chopped cavolo nero and cook for one minute before adding the butter. Toss the agnolotti and melt and combine the butter to the sauce and serve.
Finish with a teaspoon of gremolata for one serve spread over all the agnolotti and grate some Pecorino.