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https://www.lifestylefood.com.au/recipes/15308/quail-agnolotti

LifestyleFOOD.com.au

Quail Agnolotti

Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • Farce

  • 10 quail

  • 3 shallots

  • ½ head garlic

  • Thyme

  • Bay leaf

  • Rock salt

  • White peppercorns

  • ½ bottle white wine

  • ¼ bottle Madeira

  • ½ litre white chicken stock

  • 300ml veal stock

  • 1 ½ large white onions, diced

  • 75g grated parmesan

  • Truffle oil

  • Dough

  • 300g “00”flour

  • 3 eggs with bright yellow yolks

  • Olive oil

  • Salt

  • Broth

  • ½ oxtail

  • 1 corn fed chicken

  • 500g beef brisket

  • 1 head garlic

  • 1 ½ large shallots

  • 1 carrot

  • 2 large ripe tomatoes

  • Thyme

  • Bay leaf

  • Rock salt

  • Peppercorns

  • Shallot puree

  • 5 large shallots, peeled

  • Roughly chopped thyme

  • Butter

Method

  • 1.

    Remove legs and breast from quail and keep separate.

  • 2.

    Put the legs in a pan with olive oil and cook until golden on both sides.

  • 3.

    Remove legs from pan and add the shallots, garlic, thyme, bay leaf, rock salt and peppercorns. Cook until golden. Add the wines and reduce to a glaze.

  • 4.

    Add the stocks, bring to the boil, skim and bring to a simmer.

  • 5.

    Return the legs to the pan and cook until meat falls off the bone.

  • 6.

    Remove legs and keep aside.

  • 7.

    Pass sauce through a colander, then a fine chinois and reduce down to a sticky glaze.

  • 8.

    Pick the legs, reserving the meat and discarding bones and skin.

  • 9.

    Chop the meat roughly.

  • 10.

    Vac pac the breast in a cooking pouch with butter, salt, thyme and peppers.

  • 11.

    Cook submerged at 65°C for 15–17 minutes or until just cooked.

  • 12.

    Cool down in ice bath.

  • 13.

    Once cooled, discard of the skin and chop the meat roughly.

  • 14.

    Cook white onions in a pan with olive oil and butter, salt and thyme, until soft and sweet, allowing them to colour slightly.

  • 15.

    In a bowl mix both chopped meats, the onions, the reduced sauce and the grated parmesan.

  • 16.

    Season with salt and pepper.

  • 17.

    Finish with truffle oil.

  • 18.

    Take one third of the mix and quickly blitz in a food processor.

  • 19.

    Return to the mix, combine. The farce is now ready to use.

  • Dough:

  • 1.

    Mix salt and flour together.

  • 2.

    Add eggs and oil.

  • 3.

    Bring together to make a dough.

  • 4.

    Rest dough for minimum 1 hour.

  • 5.

    Roll out and make agnolotti using farce above.

  • 6.

    Blanch in boiling water and put into ice water immediately.

  • 7.

    Drain, toss in olive oil and reserve until needed.

  • Broth:

  • 1.

    Cut the oxtail through the joint.

  • 2.

    Joint the chicken so you are left with, thighs, legs, wings, breast still on bone and then cut each in half (4 pieces breast on bone).

  • 3.

    Discard remaining carcass.

  • 4.

    Chop the brisket into 2.5cm cubes.

  • 5.

    Heat a roasting tray in the oven.

  • 6.

    Once hot, put the oxtail into it and return to the oven on high heat.

  • 7.

    Cook until coloured on all sides but not burned.

  • 8.

    Repeat above steps with the chicken legs, thighs and wings.

  • 9.

    In a large pan, add the roasted meats, raw chicken breast, and raw brisket.

  • 10.

    Cover with cold water and bring to a simmer, never allowing the broth to boil. Skim well.

  • 11.

    Add all the remaining vegetables and cook for 1 hour or until the flavours are released. Skim as and when needed.

  • 12.

    Pass liquid through a double muslin cloth.

  • Shallot Purée:

  • 1.

    Melt the butter in a pan and when it starts to foam add the shallots.

  • 2.

    Add the thyme leaves. Season with salt.

  • 3.

    Cook down until soft and dry.

  • 4.

    Blitz in a blender.

  • 5.

    Season to taste and pass through a chinois.

  • To Serve:

  • 1.

    Heat shallot puree and put a few spoonfuls into the serving bowl.

  • 2.

    Cook the agnolotti in salted boiling water for 3 minutes or longer, depending on size.

  • 3.

    Place pasta in a serving bowl.

  • 4.

    At the table, pour broth over pasta. I like to garnish this dish with a few slices of fresh truffle.

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