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Soup's On 2007


Chef Ryan Poli-Chicago, IL
Chef Ryan Poli

130 South Green Street
Chicago, IL, 60607
(312) 666-9813

Mascarpone Truffle Angolotti, Black Trumpet Mushrooms, and Chestnuts and Celery Root Froth
Ryan Poli, formerly of Butter – Chicago, IL
Adapted by
March 2007

Yield: 2 Servings

Marscapone Truffle Agnolotti with Celery Root FoamIngredients:

    Pasta Dough:
  • 4 egg yolks
  • 2 eggs
  • 2 teaspoons extra virgin olive oil
  • 1 cup all-purpose flour
  • 1 cup semolina flour

    Mascarpone Filling:
  • 4 ounces cooked white beans in their cooking liquid
  • 7.5 ounces mascarpone cheese
  • 2.5 ounces fresh brioche crumbs
  • 1.5 ounces truffle oil
  • 1.5 teaspoons chopped white truffle (optional)
  • Salt and pepper

  • Flour
  • Pasta Dough
  • Mascarpone Filling

    Celery Root Froth:
  • 3 Tablespoons butter
  • 1 sliced onion
  • 4 ribs of celery, diced
  • ½ carrot, diced
  • 8 ounces mushrooms, chopped
  • 5 garlic cloves cut in quarters
  • 4 sprigs thyme
  • 5 peppercorns
  • 1 bay leaf
  • 4 parsley stems
  • 5 cups celery root, peeled and diced
  • 1 quart heavy cream
  • 2 ounces black truffle juice
  • ½ quart whole milk
  • 4 sheets gelatin, salted in cold water

    Black Trumpet Mushrooms:
  • 2 ounces black trumpet mushrooms
  • 1 Tablespoon butter

  • ½ cup frozen IQF chestnuts (at room temperature)
  • 1 liter duck fat
  • Thyme
  • 1 clove garlic
  • Salt

For the Pasta Dough:
In one bowl, mix the eggs and olive oil together. On a flat clean surface, mix the flour and semolina and make a well in the center. Add the wet ingredients into the center of the flour and slowly begin mixing the flour into the eggs with a fork. When the dough is mixed well enough to form a ball, start to knead the dough until it becomes smooth and uniform. The dough should not be wet. Refrigerate for 1 hour.

For the Mascarpone Filling:
Warm the beans in their liquid just to get them hot. Once hot, strain the beans and transfer to a food processor. Blend the beans until they form a smooth paste, scraping down the sides as you blend. Add the bread crumbs and cheese little by little (alternate). Once again, scrape down the sides as needed. The filling should start to thicken and form a smooth paste. When the cheese and bread are added, add the truffle oil and chopped truffles, if using. Season with salt and pepper to taste. Transfer to a piping bag with a ½-inch round piping tip and refrigerate.

For the Angolotti:
Flour your work surface and cut a small piece off the dough. Keep extra dough covered. Start to roll the dough through the pasta machine, flouring and flipping as needed. Roll the dough until you have a pasta sheet almost transparent (but not too thin). Gently squeeze filling down the center of the pasta sheet using your piping bag. Fold over the pasta sheet to create proper seal for the angolotti. Start to crimp the dough using your fingertips to form pillows which will then shape the angolotti. Leave about ½-inch between each pillow until you get to the end. Cut along the top of the angolotti using a pasty wheel. Then cut each side of the angolotti to form the pasta.

For the Celery Root Froth:
Heat butter in a rondo and sauté the onion, celery, carrot, mushrooms, carrot, garlic, thyme, peppercorns, bay leaf, and parsley until tender but not browned. Add the celery root and cook for 5 minutes longer. Add the cream, truffle juice, and milk and reduce the sauce by half. Strain the mixture pressing on the vegetables to release the flavor. Strain through a fine mesh strainer and add the gelatin sheets. Preserve and keep warm until needed.

For the Black Trumpet Mushrooms:
Wash and clean the mushrooms and remove any dirt that might be trapped inside. Let dry on paper towel. Melt butter in a sauté pan and add mushrooms. Season with salt and cook until mushrooms are tender. Keep warm until needed.

For the Chestnuts:
Place all ingredients in an oven-proof pan. Bake chestnuts at 250°F until the nuts are tender. Remove from fat and keep warm until needed.

To Assemble and Serve:
Drop 10 pieces of angolotti in a pot of simmering water and let cook until they float to the top. Then, in a small pot, cool the mushrooms and strained chestnuts with a little sauce. Add the angolotti to the pot and mix gently. Season with salt as needed.

Transfer to a serving bowls and divide equally. With a hand mixer, blend the remaining sauce until it forms a nice froth. Spoon the froth generously over the pasta and serve.

Wine Pairing:
Siduri Vineyards 2004 Pisoni Pinot Noir, Santa Lucia

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