Anchovy & Mushroom Ravioli, Quail Egg,
Parm Buerre Monte,
Black Vinegar
176g OO Flour • 66g Egg Yolks • 2g Salt • 50g Water • 5g EVOO
Normal Ravioli Dough
1. Combine Flour & Salt in a mixer (using dough hook attachment)
2. Then add egg yolks slowly & EVOO & mix
3. Then add water if needed to combine further
4. Once mixed enough, pour out onto the clear counter and start kneading dough until the correct consistency
5. After bagging the dough and letting it sit for 1 hour, - overnight if not rolling out the same day
6. After 1 hour, set up Kitchen Aid to roll the dough. Sprinkle OO Flour on the bench, take out dough and roll out with the rolling pin to fit
7. Sheet out the dough to #2 thickness, set aside
50g Black Garlic Paste • 180g OO Flour • 66g Egg Yolks • 2g Salt
• 45g Water • 5g EVOO
Black Garlic Pasta Dough
1. Blend black garlic and a bit of water together to make black garlic paste (set aside)
2. Combine Flour & Salt in mixer (using dough hook attachment) and add amount of black garlic paste
3. Repeat steps 3 - 7 from normal pasta dough
Finished Ravioli
1. Flour Bench so pasta doesn't stick
2. Lay out a normal pasta sheet
3. Pipe filling onto pasta dough in a circle, leaving a small hole in the middle
4. Place quail egg in the middle of filling and wet the dry sides with water using your finger
5. Carefully place the black garlic pasta sheet, and make sure you don’t press too hard, but press around the ravioli before it is cut
6. Cut out ravioli using circle cutters
7. Boil water in a big pot and add a lot of salt. Once water is boiled, add ravioli to boiling water and cook for 2 minutes and add to hot/warm parm beurre monte
50g Toasted Cashews (to blend) • Olive Oil • 30g Shallots • 11g Garlic • 30g Tinned Anchovies • 250g Button Mushrooms • 100g Artichoke Hearts • 200g Heavy Cream • 15g Colatura • 4g Fenugreek • 100g Mascarpone • 110g Chopped Toasted Cashews
Anchovy & Mushroom Filling
1. Preheat the oven to 400
2. Toast raw cashews in oven for 8-9 mins
3. Chop up shallots, garlic, mushrooms & artichoke hearts
4. Metal pan on Medium Heat, add olive oil, shallots, garlic, anchovies, and a bit of salt & sweat (USE ANCHOVY OIL IN TIN)
5. After 3 mins add mushrooms, & artichoke hearts. Cook for 10 mins and then add heavy cream
6. Reduce for 3 mins and then turn off the heat
7. Add mixture into blender with colatura & toasted cashews & fenugreek powder
8. Blend until smooth and then put in a bowl
9. Add Mascarpone to puree and mix together
10. Add the rest of the chopped-up toasted cashews and mix
11. Bag in piping bag and put in fridge to set for 30 mins to an hour
parmesan rind • chicken stock • unsalted butter • black garlic skin • shallot skin • thyme • head of garlic • black peppercorns • parmesan • salt
Parmesan Beurre Monté
1. Boil chicken stock with parm rind, allium skins, thyme, and black peppercorns in a small pot for 20 mins
2. While the stock is boiling and simmering, cut up butter into small chunks (put back into the fridge if not using yet)
3. In another small saucepan, put a bit of parm stock into it with heat on medium-low
4. Add butter chunks slowly while whisking and emulsifying the sauce so as not to break
5. Finish sauce when all the butter is melted and whisked in and then grate parm until all melted
60g Sherry Vinegar • 15g Grape Must • 6g Malt Vinegar Powder • 6g EVOO
Black Vinegar
1. Whisk All Ingredients together and put in a small bottle