Pasta Dough:
8 ounces flour
2 1/2 ounces high gluten flour
Pinch salt
3 eggs
2 tablespoons extra-virgin olive oil
Filling:
3 Maui onions, finely chopped
2 tablespoons extra-virgin olive oil
1/4 cup cognac
1/4 cup veal jus or stock
1 egg
3 ounces grated Parmesan cheese
3 ounces goat cheese
Salt and pepper
1 egg white
Sauce:
1 garlic clove, minced
10 ounces porcini mushrooms
2 tablespoons extra-virgin olive oil
Salt and pepper
20 yellow currant tomatoes
20 red currant tomatoes
1/2 cup white wine
1/2 cup chicken broth
Garnish:
Basil oil, recipe follows
Pecorino shavings
To prepare the pasta, sift the flour and salt onto a wooden surface. Shape into a round mound and create a well in the center. Crack the eggs inside and drizzle the olive oil around the flour. Using a fork, beat the eggs lightly, then gradually draw in the flour until the mixture is no longer runny. Using your hands, draw in enough flour to make a smooth dough. Knead until dough is smooth and elastic. Wrap dough tightly in plastic wrap and allow to rest for 2 to 3 hours.
Cut dough into 3 pieces. Pass through a pasta machine until dough is 1/8-inch thick. Cut sheets into 4-inch circles using a cookie cutter. Keep covered with plastic wrap until ready to use.
To make the filling, heat a pan on medium heat and saute the Maui onions with the extra-virgin olive oil until golden. Remove from the heat and carefully add the Cognac. Return the pan to the heat and flambe. Add the veal jus or stock and cook for an additional 20 minutes on low heat. Remove from heat and allow to cool completely.
In a bowl, beat egg and incorporate the Parmesan cheese, goat cheese, caramelized onions and season with salt and pepper.
Take out pasta circles and scoop 2 tablespoons of filling into the center. Brush edges of pasta with egg white. Cover the pasta circle with another pasta circle to cover filling and press carefully around the edges.
Bring a pot of water and salt to a boil, drop the pasta in the water, and cook for 3 minutes.
While pasta is cooking, use a large saute pan and saute the garlic and porcini in olive oil. Season with salt and pepper. Add the tomatoes and white wine and allow the liquid to evaporate. Add the broth and cook for a few minutes.
Drain the pasta and add to the sauce.
To serve pasta, divide among 4 separate plates and distribute the porcini and tomato sauce around pasta. Drizzle a few drops of basil oil around plate and top with pecorino shavings.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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