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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Remove legs and breast from quail and keep separate.
Put the legs in a pan with olive oil and cook until golden on both sides.
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.
Add the stocks, bring to the boil, skim and bring to a simmer.
Return the legs to the pan and cook until meat falls off the bone.
Remove legs and keep aside.
Pass sauce through a colander, then a fine chinois and reduce down to a sticky glaze.
Pick the legs, reserving the meat and discarding bones and skin.
Chop the meat roughly.
Vac pac the breast in a cooking pouch with butter, salt, thyme and peppers.
Cook submerged at 65°C for 15–17 minutes or until just cooked.
Cool down in ice bath.
Once cooled, discard of the skin and chop the meat roughly.
Cook white onions in a pan with olive oil and butter, salt and thyme, until soft and sweet, allowing them to colour slightly.
In a bowl mix both chopped meats, the onions, the reduced sauce and the grated parmesan.
Season with salt and pepper.
Finish with truffle oil.
Take one third of the mix and quickly blitz in a food processor.
Return to the mix, combine. The farce is now ready to use.
Mix salt and flour together.
Add eggs and oil.
Bring together to make a dough.
Rest dough for minimum 1 hour.
Roll out and make agnolotti using farce above.
Blanch in boiling water and put into ice water immediately.
Drain, toss in olive oil and reserve until needed.
Cut the oxtail through the joint.
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).
Discard remaining carcass.
Chop the brisket into 2.5cm cubes.
Heat a roasting tray in the oven.
Once hot, put the oxtail into it and return to the oven on high heat.
Cook until coloured on all sides but not burned.
Repeat above steps with the chicken legs, thighs and wings.
In a large pan, add the roasted meats, raw chicken breast, and raw brisket.
Cover with cold water and bring to a simmer, never allowing the broth to boil. Skim well.
Add all the remaining vegetables and cook for 1 hour or until the flavours are released. Skim as and when needed.
Pass liquid through a double muslin cloth.
Melt the butter in a pan and when it starts to foam add the shallots.
Add the thyme leaves. Season with salt.
Cook down until soft and dry.
Blitz in a blender.
Season to taste and pass through a chinois.
Heat shallot puree and put a few spoonfuls into the serving bowl.
Cook the agnolotti in salted boiling water for 3 minutes or longer, depending on size.
Place pasta in a serving bowl.
At the table, pour broth over pasta. I like to garnish this dish with a few slices of fresh truffle.
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