Mushroom Agnolotti
Trumpet Mushrooms, Truffle, Pecorino Romano, Chives
Chef Danny Grant of Maple & Ash | Chicago
“This agnolotti has been a staple on our menu from opening day. We call them “pillows of love” because they are light and fluffy but heavy with flavor and richness. The Pecorino Romano PDO used in the filling creates a much needed pop of salty tang that cuts the fattiness of the truffle-butter sauce.” - Chef Danny Grant
Adapted by StarChefs | september 2023
INGREDIENTS
Filling:
700 grams grated Pecorino Romano PDO
140 grams sliced chives
100 grams truffle oil
70 grams kosher salt
2 grams ground black pepper
2.4 kilograms mascarpone
4 kilograms ricotta
200 grams whole milk
Dough:
1.8 kilograms egg yolks
22 grams yellow food coloring
2.5 kilograms 00 flour
To Assemble and Serve:
10 fresh agnolotti
50 grams chicken stock
½ gram chile flakes
20 grams sliced trumpet mushrooms
1½ grams truffle paste
20 grams diced butter
2 grams kosher salt
5 grams truffle oil
15 grams truffle butter
2 grams sliced chives
Grated Pecorino Romano PDO
METHOD
For the Filling:
In a bowl, combine Pecorino Romano, chives, truffle oil, salt, and pepper. Set aside. To a stand mixer fitted with a paddle attachment, add all remaining ingredients. Mix on low speed until fully emulsified. Add the cheese mix and continue mixing until just incorporated. Set aside.
For the Dough:
In a bowl, combine yolks, food coloring, and 100 grams water. Set aside. In the bowl of a stand mixer fitted with a hook attachment, add flour and make a small well in the center. Pour egg mixture into the well, then mix on low speed until the dough begins to come together. Mix an additional 5 minutes, then pour onto bench and knead mixture into a ball. Transfer dough to a resealable plastic bag and refrigerate.
For the Agnolotti:
Using a pasta sheeter, run Dough through the machine six times, from highest to lowest setting, until a thin sheet is formed. With a fluted pasta cutter, cut the pasta sheet lengthwise. With the cut side facing away from you, pipe Filling across the pasta strip, leaving about 1-inch of space between each dollop. Press the edge of the sheet up against the filling and roll over to seal. Pinch pasta log every 3 inches, then cut straight across to form agnolotti. Transfer to a semolina flour-lined sheet tray, wrap in plastic, and refrigerate.
To Assemble and Serve:
In a small sauté pan over medium heat, combine stock, chile, and mushrooms. Cook until desired flavor is achieved. Stir in truffle paste, butter, salt, and truffle oil. Bring to a light boil, then reduce heat and let simmer until fully emulsified. Keep warm. In a stockpot over medium-high heat, bring salted water to a boil. Blanch and cook Agnolotti until just al dente. Strain and transfer to the sauté pan with mushroom sauce. Mount with truffle butter until Agnolotti is well coated. Season with salt. Transfer 10 Agnolotti to a round serving plate. Top with mushrooms, then glaze with remaining sauce. Garnish with chives and a generous dusting of Pecorino Romano.
