Tonight I made a pasta that I have had in my head for a while, and I was really happy with it.
I blended a duck leg ragu from a previous dish down, and bound it.
I made a very simple “stock” of the duck bones and trim with some aromats. I brought this right down to Demi-glacé consistency.
The foam is made by infusing milk with parmigiano Reggiano rinds, bay leaves, nutmeg, chestnuts, and a load of woody herbs.
I reduced by half and added heavy cream and seasoning so when blended it would hold a foam.
The chestnuts are roasted in foaming butter for some texture.
The pasta is just finished in the Demi with butter before being plated and having the foam whizzed up on top.
This felt super rich and warming and I was very happy with how it turned out.
by agmanning
14 Comments
Damn Chef, Those are some seriously beautiful Agnolotti!
I definitely want to eat that beautiful agnolotti but that foam is extremely offputting
Fucking foam. 🤷♂️🤦🏻♂️
Parm/milk foams always look like spit or worse to me but this probably slaps
I like it, and I think the foam adds visual interest, and also a different texture to the plate. IDK why this sub is so strongly agains foams.
Can you explain what you mean by “bound it”?
That looks yummy, mate! Well done
The agnolotti looks so consistent, great job! Not feeling the foam hate, but maybe it would stand out less if you added some green like fried basil leaves or fried sage. Probably the later. Shit, now I want to break out my pasta roller.
Fantastic pasta work. The foam looks like a baby spit up on the plate. I’d think infusing a ricotta and piping little dollops would be a more attractive option, with toasted and crushed hazelnuts for a crunchy element.
Can I ask you about your agnolotti process? I am wondering if you pipe it in one continuous row and then pinch them to separate, or do you pipe dollops?
Is the sauce thickened? Looks like it could be a bit broken but that could just be the solids suspended in it. Looks really great. How do you make the foam?
Great pasta, but the foam is throwing me off a bit. Looks like a customer complained about the pasta, and the chef gave his response.
My friend, it looks like you spit in that delicious ravioli.
Please stop doing that. Your diners are being grossed out.
Yep. I’d gladly pay for this dish. It sounds and looks divine. Nice work chef.