Saffron Tagliatelle and Tortelloni

SAVORY

Feb 23

Pheasant Ragù and Brodo

Chef Chris D’Ambro of Ambra | Philadelphia

INGREDIENTS

Pheasant Ragù:
Yield: 30 servings
1 pheasant, breast and leg meat reserved, bones reserved
Neutral oil
1 quart brunoise carrot, celery, onion, garlic, and fennel bulb
1 pint red wine
1 quart chicken stock
Sachet of thyme, rosemary, bay leaf, fennel seed, black peppercorns, coriander, and star anise
Kosher salt

Brodo:
Yield: 64 servings
Neutral oil
1 quart chopped onion, carrot, celery, garlic, and fennel bulb
3 cups red wine
2 quarts chicken stock
1 ounce toasted fennel seed
1 ounce toasted coriander
1 ounce toasted black pepper
2 pods star anise, toasted
½ bunch thyme
2 sprigs rosemary
4 bay leaves, charred
Kosher salt

Saffron Tagliatelle:
Yield: 20 portions
1 gram saffron
Kosher salt
150 grams egg yolk
350 grams 00 flour
Semolina flour

To Assemble and Serve:
Yield: 2 servings
1 ounce cubed foie gras
2 chestnuts, peeled and chopped
2 ounces wild mushrooms
1 ounce Marsala wine
Parsley
Thyme
1 tablespoon butter
Parmesan
½ teaspoon fermented morel mash
Sherry vinegar

METHOD

For the Pheasant Ragù:
Prepare and chill a meat grinder with a medium die. Pass pheasant meat through the grinder. Set aside. In a rondeau over medium flame, heat a splash of oil. Sear pheasant meat until well browned. Add vegetables and cook until soft and translucent. Deglaze pan with wine. Continue cooking until the liquid is reduced by half. Add stock and herb sachet. Bring mixture to a simmer and cook until liquid just about covers the meat. Season with salt. Remove the sachet. Transfer to an airtight container and refrigerate.

For the Brodo:
On a work surface, chop reserved pheasant bones. Set aside. In a rondeau over medium-high flame, heat a splash of oil. Roast reserved bones until browned, then add vegetables. Increase heat and cook until vegetables begin to brown. Deglaze pan with wine. Continue to cook until the liquid is reduced by half. Add stock and aromatics. Season with salt. Cook 4 hours, skimming any fat that rises to the surface. Strain mixture then return to a saucepan over medium flame. Heat until desired flavor is achieved. Transfer mixture to ½-ounce sphere molds and freeze overnight.

For the Saffron Tagliatelle:
In a Vitamix blender, combine saffron, salt, and 85 grams water. Transfer to a mixing bowl. Whisk in egg yolks. Set aside. On a work surface, create a pile of 00 flour, forming a well in the center. Tip egg mixture into the well. Using hands, knead mixture 15 minutes, or until dough comes together, adding semolina flour if needed to thicken. Let rest 30 minutes. Pass dough through a pasta sheet until nearly translucent. Cut into a 8-inch by 12-inch rectangle, reserving dough scraps, then cut the rectangle lengthwise into a tagliatelle shape. Freeze.

For the Saffron Tortelloni:
With the Saffron Tagliatelle scraps, use a 3-inch ring cutter to cut out fluted rounds. Add 1 sphere frozen Brodo to the center of each round. Fold and seal the edges. Lightly dust with flour, then transfer to an airtight container. Freeze overnight.

To Assemble and Serve:
Bring a pot of salted water to a boil. Cook 80 grams Saffron Tagliatelle until just al dente. Drain and set aside. Bring a second pot of salted water to a boil. Cook 2 Saffron Tortelloni until just al dente. Drain, reserving pasta water, and set aside. In a sauté pan over medium heat, sear foie gras. Add chestnuts and mushrooms. Deglaze pan with wine, then add 2 ounces Pheasant Ragù. Cook until warmed through. Add cooked Saffron Tagliatelle. Season with parsley, thyme, butter, parmesan, and salt. Keep warm. In a separate sauté pan, combine 1 ounce Brodo, butter, fermented moral mash, and a splash of reserved pasta cooking water. Stir until sauce is fully emulsified. Add cooked Saffron Tortelloni and baste until sauce is clinging to the pasta. Season with salt and vinegar. Transfer Saffron Tagliatelle mixture to a serving bowl. Spoon Saffron Tortelloni onto a separate serving plate. Serve both side by side.

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