GUINEA HEN, CAVOLO NERO & CELERY ROOT


[Serves 8] INGREDIENTS


1 Guinea Hen, Airline cut (legs may be used for stock or braised as an additional side item) 1/4 lb caul fat


2 bunches Cavolo Nero (black kale), cleaned & chopped


2 onions, sliced 2 shallots, julienne 1 section strap bacon 2 bulbs celery root, diced Mirepoix for stock 1 cup heavy cream 1 cup brandy 2 cups vermouth Butter


Sea salt and freshly ground white pepper White wine


METHOD


Blanch 2 to 4 pieces of whole Cavolo Nero leaves, chill, dry. Wrap seasoned Airline breast in blanched Cavolo Nero. Wrap Cavolo Nero packages in caul fat, then wrap in plastic wrap and reserve. Roast bones and mire-


poix to create sauce, deglaze with brandy. Mois- ten with vermouth and cover with water. Reduce till flavorful. Strain and continue to reduce till you reach a strong essence. Mount with butter, season and pass for service. Sauté bacon, 1 shallot, 1 onion and Cavolo Nero in pot with light color, season with white wine. Cover with water and simmer on low


heat till kale holds a touch of bite. In a separate pot, cook celery root, onion and shallot with heavy cream and a splash of water, salt and pepper till celery root is soft. Strain and reserve liquid. Puree on high till smooth, adjusting with liq- uid till the proper consis- tency is reached (will stand up on plate, but not soupy). Steam wrapped breasts on high for 12 minutes or until firm. Remove from plastic and baste with melted butter until caul fat renders; season.


Baste plate with celery


root puree, place a small pile of braised Cavolo Nero in the center. Top with breast and sauce.


Chef Russell Jackson Lafitte


San Francisco, CA


PHOTO BY SONYA YU


PARSNIP CAPPELLETTI WITH BLACK TRUFFLE


INGREDIENTS [Dough]


1 cup 00 Flour 1 egg


1 tsp olive oil 1 pinch salt


[Filling]


1 onion, thinly sliced 3 cups parsnips, diced 1/2 cup Parmesan, finely grated


1 Tbsp champagne vinegar 1 bunch chives, minced 2 Tbsp brown butter Salt to taste


METHOD


Sauté onions until translucent, add parsnip and cook until just tender. Puree in a bar blender until smooth and fold in all re- maining ingredients until well incorporated. Fill a pastry bag (or Ziploc) for easy filling.


32


[Pasta Dough] Combine all ingredients in KitchenAid with hook


[Cappelletti] To roll out dough on the


machine; make sure you have a well-floured work sur- face. Start the rolling ma- chine on its thickest setting and start to roll the dough through, paying attention to keeping uniform square dough. Keep rolling dough through the machine three times on each setting until you have reached the second to last setting (the dough should be slightly translucent while still being thick enough to work with and shape) Lay sheets on a work surface and cut circles with a round pastry cutter (a household jar lid works as well). Pipe 1 tablespoon filling onto each disc. Im-


COURTESY OF FLOUR + WATER


mediately spray the pasta with water from a clean squirt bottle to assure that the dough will not dry out and to bind the dough to- gether as you fold it into the shape. First step is to fold the


pasta disc in half to create a half moon (taking care to make sure that all edges are sealed). With the round moon side facing you and the straight edge away, connect the two corners (edges) of the half moon


to create a hat-shaped ravioli (Cappelletti). Cook ravioli in boiling salted water until al dente. Fresh pasta should take two to three minutes at the most.


For sauce, just ladle


roughly 2 ounces of the starchy pasta water in a sauté pan with 2 oz of but- ter. Bring this to a boil, and it should emulsify into a silky butter sauce. Drain the pasta and add it to your sauté pan with a pinch of


minced parsley and chives. Spoon onto a warm plate and serve with shaved truffle and Parmigiano.


attachment and mix until combined. Remove from bowl and hand knead on tabletop until a smooth elasticity is achieved. Let the dough rest for a half an hour.


Chef Tom McNaughton flour + water San Francisco, CA


Culinary Trends | Mid Winter 2011


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