Stuffed Lumache
Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar
Chef Nicholas Bazik of Provenance | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
Fermented Lime Juice:
Yield: 1 pint
450 grams lime juice
30 grams minced garlic
Kosher salt
Escargot:
600 grams dry red wine
10 grams liquid shio koji
10 grams aged soy sauce
One 29-ounce can extra large Potironne snails, drained and rinsed
8 grams dashima
40 grams thinly sliced onion
40 grams thinly sliced celery
40 grams thinly sliced carrot
16 grams dried shiitake
36 grams kosher salt
1 bouquet garnis
Parsley stems
White Wine Reduction:
Yield: 100 grams
250 grams julienne garlic
250 grams julienne shallot
170 grams Génépy
500 grams white white
1 bunch thyme
Clarified Garlic Butter:
Yield: 700 grams
1 kilogram butter
1 bunch thyme
Garlic Emulsion:
Yield: 1 pint
75 grams lemon juice
3 large eggs
Kosher salt
Ground black pepper
Chlorophyll Extraction:
Yield: 240 grams
500 grams spinach
500 grams parsley leaves
Hazelnut Velouté:
Yield: 300 grams
250 grams hazelnut, soaked overnight
30 grams garlic
½ bunch thyme
Kosher salt
Chicken Mousseline:
Yield: 464 grams
250 grams skinned chicken breast, diced and chilled
38 grams egg white
6 grams pink salt
6 grams polyphosphates
114 grams heavy cream
50 grams crème fraîche
To Assemble and Serve:
Yield: 1 serving
10 pieces lumache pasta, cooked
Celery leaves
Peconic escargot caviar
METHOD
For the Fermented Lime Juice:
In a glass container, combine lime juice and garlic. Weigh mixture, then stir in two percent salt by weight of mixture. Cover the container with a cheesecloth and let sit 48 hours at room temperature. Refrigerate at least 1 week.
For the Escargot:
In a heavy-bottomed pot over medium heat, bring wine, koji, soy sauce, and 600 grams water to a boil. Once boiling, add remaining ingredients. Cover with a cartouche and cook 90 minutes, making sure mixture does not exceed 212°F. Remove from heat and let cool. Using a slotted spoon, remove snails. Mince 150 grams snails and set aside, reserving remaining snails and liquid separately.
For the White Wine Reduction:
In a sauté pan over medium heat, add garlic and shallot. Cook until alliums are soft and translucent. Add Génépy and flambée, then deglaze the pan with wine. Add thyme and continue to cook until mixture reaches 100 grams in weight. Strain, reserving solids and liquid separately.
For the Clarified Garlic Butter:
In a small saucepan over low heat, add butter and reserved White Wine Reduction solids. Add thyme and cook 2 hours, or until butter and solids have separated. Let cool, then reserve solids and liquid separately.
For the Garlic Emulsion:
In a pot over medium-high heat, bring 1 kilogram water to a boil. Season with lemon juice. Poach eggs to desired consistency. Transfer poached eggs to a Vitamix blender with 50 grams White Wine Reduction. Blend until smooth. Add 230 grams Clarified Garlic Butter and continue to blend until mixture is fully emulsified. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and reserve.
For the Chlorophyll Extraction:
In a Vitamix blender, blend spinach and parsley on high speed until smooth. Strain, then transfer to a heavy-bottomed pot over medium heat. Bring mixture to a simmer, skimming the solids that rise to the surface. Transfer solids to an ice bath. Strain remaining liquid, transfer to an airtight container, and reserve.
For the Hazelnut Velouté:
In a Vitamix blender, purée hazelnuts and 500 grams water until smooth. Strain, then transfer to a saucepan over medium heat. Add garlic and thyme. Reduce mixture by one third. Strain, season with salt, and return to pan. Reduce heat and keep warm.
For the Chicken Mousseline:
In a food processor, process frozen chicken until smooth. Add egg whites, salt, and polyphosphates. Continue to process until mixture is fully emulsified. Working in batches, incorporate heavy cream. Add crème fraîche, then season with salt. Strain mixture into an airtight container and refrigerate. Once chilled, transfer mixture to a bowl. Fold in 150 grams minced Escargot. Transfer mixture to piping bags and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Cook pasta until just al dente. Strain and stuff cooked pasta with 6 ounces Chicken Mousseline. Bring another pot of salted water to a boil. Poach stuffed pasta 1 minute. Strain and transfer to a sauté pan over low heat. Add 1 spoonful White Wine Reduction and 1 teaspoon Garlic Emulsion, stirring until the sauce begins to cling to the pasta. Add 1 spoonful Chlorophyll Extraction. Taste and adjust seasoning with Fermented Lime Juice. Using a slotted spoon, transfer stuffed pasta to a shallow serving bowl. Transfer remaining sauce to a mixing bowl. Stir in ¾ ounce Hazelnut Velouté. Whisk to aerate, then pour sauce over pasta. Garnish with celery leaves and caviar.
