Recipe - Jerusalem Artichoke agnolotti & pine mushrooms

Autumn has long been our favourite season. There is the excitement (and sometimes trepedation!) of vintage, the Fodder Garden is in full swing and of course there is the classic Coonawarra cool nights and warm sunny days, whats not to love. Now that we're done and dusted with vintage for another year and taking a little 'us' time, we're happy to be sitting back as the weather cools and the rain comes in.

Two of our favourite Autumn ingredients are pine mushrooms and Jerusalem artichokes and after trying this recipe we think you'll agree! Both ingredients are common place in many markets and specialty food stores these days, however if you can't get your hands on pine mushrooms specifically, swiss browns would be a great substitution.

This recipe is a great weekend project and a cracking pair to our newly released 2017 Mount Gambier Pinot Noir, available online now.

Jerusalem Artichoke Agnolotti, Pine Mushrooms & Sage:

Jerusalem artichoke filling:
250 gm Jerusalem artichokes, roughly chopped
1 brown onion, chopped
4 cloves garlic, chopped
2 fresh bay leaves
20 gm plain flour
20 gm butter
50 gm parmesan

Add a healthy amount of butter to a warming pot over medium heat. Add the onion, garlic, bay leaves and thyme. Sweat for around 20 minutes, stirring occasionally, being careful not to colour the mix.

Add the artichokes stirring to coat, then add milk to just under the amount of artichokes.

Season to taste and simmer on a low heat for around an hour or until soft.

Blend and pass through a fine sieve.

Make a blonde roux by adding the butter to a pot over a medium heat. Next, add the flour stirring constantly and cook for a few minutes.

Add a ladle of the warm puree at a time stirring until thick and smooth, whilst ensuring the flour is cooked out completely. Add parmesan, season to taste and set aside to cool.

200gm of pasta flour
2 large free range eggs

Pour the flour onto a clean work surface, make a well in the centre and add the eggs, stir to combine and knead till smooth and slightly elastic. Rest at room temperature for a minimum of 30 minutes.

Once rested, divide the dough into eight pieces and cover with a tea towel. Working one at a time, flatten each piece then roll through a pasta machine. Fold the sheet in half, then roll through the machine again. Continue this process working from the thickest to thinnest settings until the sheet is 1mm thick, dusting with flour as necessary.

Lay the sheet onto a lightly floured surface and cut in half lengthways. In the centre of the sheets place tablespoons of the cooled artichoke filling in a line at 4 – 5cm intervals. Brush the furthest long edge of the sheet with water, then fold the edge closest to you over the filling, pressing down to seal. Using both hands together, pinch the dough on each side of the filling to seal the dough and create a pillow shape. Trim the pasta sheet at the fold then cut between each piece of filling, creating the individual pillows. Place on a tray with a sprinkling of semolina then repeat with remaining dough and filling.

Mushroom ragout:
250 gm pine mushrooms, cleaned and sliced
4 cloves garlic, finely chopped
2 fresh bay leaves
150ml dry white wine
100ml duck or chicken stock

Add butter to a pan over high heat, then immediately add mushrooms, cooking for 5 – 7 minutes, until coloured and most of the liquid has reduced. Season then add the garlic and herbs continuing to cook for another 2 minutes. Add the wine and reduce by half then add the stock, bring to the boil and set aside.

To finish:
2 large Jerusalem artichokes, thinly sliced on a mandolin
Oil for deep frying
Parmesan shavings

Fry the artichoke slices in oil at 140 C till crispy, leave to drain on paper towel. In the meantime, cook the agnolotti in boiling water for around 3 minutes until al dente. Drain the pasta and plate with the warm mushroom ragout, finish with the artichoke chips and shaved parmesan.

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