Cappelletti
Wild Mushrooms, Pickled Ramps, Nasturtium
Chef Alison Trent of Ysabel | Los Angeles
Yield: 15 servings
Adapted by StarChefs | June 2017
INGREDIENTS
Truffle-Ricotta Filling:
1 kilogram whole milk ricotta
500 grams grated Parmesan
100 grams mascarpone
10 grams white truffle oil
50 grams chopped summer truffle peelings in brine
14 grams salt, plus additional as needed
Cappelletti:
1 kilogram 00 flour
27 egg yolks
2 whole eggs
200 grams whole milk
80 grams olive oil
Pickled Ramps:
1½ cups Kikkoman rice vinegar
½ cup cider vinegar
1½ cups sugar
½ cup honey
5 fresh bay leaves
1 bunch ramps, greens reserved separately from bulbs
Wild Mushrooms:
500 grams butter
15 grams Champagne vinegar
10 grams salt
2 kilograms morels
1 kilogram black trumpet mushrooms
12 grams lemon juice
Pickled Red Onions:
500 grams Champagne vinegar
220 grams sugar
1 two-inch raw red beet
2 red onions, thinly sliced
To Assemble and Serve:
Salt
Black pepper
Picked miner’s lettuce
Picked nasturtium leaves
METHOD
For the Truffle-Ricotta Filling:
In a bowl, combine all ingredients, folding the mixture together with a rubber spatula. Check and adjust seasoning as necessary. Scrape mixture into piping bags. Chill.
For the Cappelletti:
On a clean work surface, form a well with the fl our. Add remaining ingredients to center of well. Begin to incorporate the fl our from the inside of the well with your hand, being careful not to break the wall. When the wet ingredients become thick and pasty, work in the rest of the fl our to form a dough. Knead for at least 12 minutes, until dough becomes shiny and elastic; rest 1 hour. Divide dough into manageable portions and crank through pasta machine until dial is set at 1¾. Roll dough sheets through one more time, cut into 2-inch squares, and pipe a teaspoon of Truffl e-Ricotta Filling into the center of each square. Fold square in half into a triangle, and pinch 2 corners together, sealing the pasta dough at the tips. Repeat until all dough becomes Cappelletti.
For the Pickled Ramps:
In a pot over high heat, bring vinegars, sugar, honey, and bay leaves to a boil. Add the ramp bulbs, return to a boil, remove from heat, and cover with parchment. When pickled bulbs reach room temperature, chill in refrigerator. Reserve the ramp greens for dish assembly.
For the Wild Mushrooms:
In a large sauté pan to over medium heat, add the 20 grams water and butter to make a beurre monte, emulsifying with a whisk. Season with Champagne vinegar and salt. Add mushrooms and reduce heat to lightly poach. When cooked and nicely glazed, fi nish with lemon juice.
For the Pickled Red Onions:
In a pot over high heat, bring vinegar, 1 kilogram water, sugar, and beet to a boil. Add the onions and bring the liquid back to a boil. Remove from heat, cover with parchment, and let the onions come to room temperature.
To Assemble and Serve:
Chop Pickled Ramps and chiffonade the reserved ramp greens. In a large pot over high heat, bring a pot of salted water to a boil. Blanch Cappelletti at a gentle boil for 4 minutes. In a separate pan, make a butter emulsion and add some Pickled Ramps, ramp tops, Wild Mushrooms, and season with salt. Transfer pasta into the sauce, glaze, and season with salt and pepper. Garnish with nasturtium, miner’s lettuce, and Pickled Red Onions.
