Wild Mushroom Panzotti with Red Wine Flavored
Piemontese
Chef Giuseppe Marangi of Cipriani at 42nd Street – New York,
NY
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Panzotti Dough
- ¾ cup unbleached white flour
- ¾ cup durum wheat flour
- 2 eggs
Wild Mushroom Stuffing
- ½ pound shiitake mushrooms
- ½ pound oyster mushrooms
- ½ pound button mushrooms
- Small handful dried porcini mushrooms (soaked in water)
- 1 cup fresh buffalo ricotta
- Salt and freshly ground white pepper
Sauce
- ½ pound veal neck bones
- ½ pound beef neck bones
- 1 pound diced carrots, celery and onions
- 1 sprig rosemary
- Few leaves sage
- 2-3 sprigs thyme
- 5 cloves garlic
- 2 Tablespoons tomato paste
- ½ liter cabernet sauvignon
- ½ cup flour
- Water
Assembly
- Beaten egg
- Beurre Noisette
- Parmesan cheese
Method:
For Panzotti Dough:
Mix all ingredients into dough using food processor. Remove from food
processor, press dough together with hands into thick roll and cover with
plastic. Let rest 30 minutes.
For Stuffing:
Pan sear mushrooms. Let cool, mix with ricotta. Season with salt and pepper.
For Sauce:
Preheat oven to 450°F. Roast veal and beef neck bones until brown.
In separate roasting pan, roast vegetables, herbs and garlic until golden
brown. Add tomato paste and garlic to bones and cook on stove top until
flour turns golden. Add to roasted vegetables, pour in wine and enough
water to cover. Let reduce to light sauce consistency.
To Assemble:
Cut dough into discs using round cookie cutter. Brush edges with beaten
egg, then put 1 Tablespoonful mushroom filling in center. Cover with another
piece of dough, lightly pressing on edges to seal. Cook in salted, boiling
water for 3-4 minutes. Drain.
Serve panzotti with sauce, brown butter and freshly grated parmesan
cheese.
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