This dish takes a little extra effort, and the reward is a little extra satisfying — a showstopper of a dish that will impress the most “foodie” of your friends. Rich duck confit in a savory mushroom broth served with a luscious Syrah, just about as good as it gets. The rich, brambly, fruit-driven character of Syrah is a perfect complement for the savory richness of this dish.
Combine flour and salt in a medium bowl. Make a well in the center and add the beaten egg. Mix well until a stiff dough forms, adding up to 2 tablespoons water if needed. Knead the dough on a lightly floured surface until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes or overnight .
Chop the confit into a fine dice, and set it into the bowl of a food processor. Sauté the shallot in butter and add it to the bowl. Add the Parmigiano, herbs, and egg, pulse to combine. Adjust the seasoning and transfer to a piping bag and set aside.
Dust your work surface and pasta machine with rice flour. Working from the widest setting (1) on your pasta machine to its narrowest setting (6), roll the pasta through the rollers, reducing the width of the setting after each pass.
On a lightly floured surface, cut the dough into long rectangles. Brush the egg wash along the length of the pasta sheet, approximately 1 inch wide. Pipe a line of filling onto the pasta sheet horizontally, approximately 1 cm from the edge, leaving enough space to fold the pasta over the filling. Fold the overhang over the filling and press to seal. Roll to secure the seam. Starting on one side, pinch the filling in 1-inch increments to form little pillow-shaped pockets.
Cut the dough between the pockets with a pastry cutter to separate and seal them. Repeat the process until you have used all the filling. Place agnolotti on a baking sheet dusted with rice flour. Place the agnolotti in the freezer to set. This can be done days ahead. Store in a Ziplock or sealed container if you want to keep it for longer.
Sauté the mushrooms in butter until tender, then add the garlic, sage, and fresh thyme.
Deglaze the pan with Madeira, then add the beef broth and bring to a boil.
Reduce heat and adjust seasoning if necessary. Keep warm.
Bring a pot of salted water to a boil.
Heat the broth and ladle it into warm serving bowls.
Place the agnolotti in the boiling water a few at a time. Cook for 2 to 3 minutes until they float.
Remove the agnolotti with a slotted spoon or spider and place them in the broth-filled bowls. Garnish with arugula and serve with freshly grated Parmigiano
California
Oregon
Washington
California
Oregon
Washington
California
Oregon
Washington
