Chestnut Cappelletti with Tartufi di Alba Shavings
- 1 1/2 ounces Tartufi di Alba (45 g)
- 1 pound chestnut flour dough (500 g)
- 1 ounce brown butter (30 g)
- 1 1/4 cups chicken consommé (30 cl)
- fleur de sel
- 10 shelled chestnuts
- 1/2 sprig dried fennel
- 1/3 ounce bacon (10 g)
- 1/2 cup chicken consommé (10 cl)
- 1 tablespoon chicken jus (2 cl)
Step 1: Cappelletti
Roll the dough through the pasta sheeter, lowering it one notch at a time to avoid damaging the texture of the dough. Gradually lower the setting to 0.5.
Cut the dough into circles using a round, 3 inch (8 cm) cutter.
Place small spoonfuls of the stuffing, prepared below, onto half of the circles, and cover with the other half of the circles. Seal the cappelletti, then cut with a fluted cutter, and fold with the fingertips to shape the cappelletti.
Step 2: Stuffing
Sear the porcini mushrooms in a saucepan, add the shallots, and stew.
Sauté the veal sweetbreads, and add to the saucepan along with the chestnuts and parsley. Stew over a low heat. Bind with veal jus and the diced foie gras, then cool over ice.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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