Salt Cod Ravioli, Lardo, Braised Artichokes, Artichoke Purée, Crispy Artichoke, and Cod Cream

Adapted by StarChefs.com
May 2015

INGREDIENTS:

Pasta Dough
1 kilogram flour
1 kilogram egg yolks
60 grams olive oil
12 grams salt
Ravioli Filling
1 kilogram cod fillets
salt
1 kilogram heavy cream
8 cloves garlic, thinly sliced
600 grams diced Yukon Gold potato
Ravioli
semolina flour
egg wash
Artichoke Purée
15 grams olive oil
120 grams artichoke hearts, diced small and held in 15 grams acidulated water
salt
20 grams dry white wine
20 grams grapeseed oil, plus additional as needed
Artichoke Chips
oil for frying
5 baby artichokes, outer skin peeled, thinly sliced
salt
To Assemble and Serve
salt
butter
Thinly sliced chives
lemon zest
Thinly sliced lardo
red ribbon sorrel

METHOD:

Pasta Dough

On a clean work surface, pour flour into a mound and make a well in the center. Add eggs, oil, and salt to well. Using hands, slowly incorporate flour into egg mixture until combined, adding water as necessary. Knead until dough is firm but gives slightly when pressed gently with a finger, and is moist but not sticky. Roll dough into a ball, place in a vacuum bag, and seal on high. Rest in refrigerator 1 hour.

Ravioli Filling

In a shallow hotel pan, pack cod in salt. Cure 1 hour. Rinse under cold running water and pat cod dry. Transfer cod to a heavy pot and cover with cream. Add garlic. Bring mixture to simmer and cook until cod is tender. Drain cod, reserving cream. Finely shred cod. In a separate pot of simmering, salted water, cook potato until tender; drain. While still hot, pass potato through ricer. In a bowl, combine 400 grams potato and 800 grams cod, and moisten with a small amount of cream; reserve. Season remaining cream with salt; set aside for plating.

Ravioli

Sprinkle sheet trays with semolina. On a clean work surface, divide dough into smaller portions. Roll each portion into a long, thin sheet, until the dough is almost translucent. Brush 1 sheet with egg wash. Roll Ravioli Filling into 20-gram balls, placing them on the pasta sheet with 2 inches of space between each ball. Cover filled sheet with another pasta sheet. Press around the mounds to get rid of air bubbles. Using a ring cutter, cut into round ravioli. Transfer to semolina dusted trays, cover, and refrigerate.

Artichoke Purée

Heat a large rondeau with olive oil. Drain artichokes and add to the hot rondeau. Sweat for 5 minutes, stirring constantly. Season with salt and add white wine. Cover with a cartouche. When the wine has reduced by half, add enough water to replenish. Cover and continue to cook until artichokes are tender; immediately transfer mixture to blender and purée, gradually adding grapeseed oil until desired consistency is reached. Season with salt. Pass through chinois and chill over ice.

Artichoke Chips

Heat oil to 300ºF. In batches, fry artichoke slices, drain on paper towels, and, while hot, season lightly with salt.

To Assemble and Serve

Gently warm reserved cream from Ravioli Filling. In a pot of boiling salted water, cook Ravioli until tender; drain. In a sauté pan, melt a small amount of butter, adding a little water and seasoning with salt. Add Ravioli and glaze. Finish with chives and zest. In a serving bowl, place a spoonful of Artichoke Purée and top with Ravioli and pan sauce. Garnish with Artichoke Chips, lardo, sorrel, and cod cream.