Recipe courtesy of Chef Tre Ghoshal at Market in Montclair.

     

Humboldt Fog chevre cheese, purple kale, white truffle veloute, prosciutto di parma, roasted hazelnuts, spinach pasta

 

Forest Mushroom Agnolotti

 

1/2 lb. cleaned organic maitake mushrooms

1 T chopped garlic

6 oz. Humboldt Fog goat cheese

salt and pepper to taste

2 T Extra Virgin Olive Oil

 

housemade spinach flat pasta sheets 10x20

1 cup all purpose flour

1 cup corn meal

2 cups luke warm water

1 4 inch ring mold

 

Place a large saute pan over a medium high flame for one minute to conduct heat.  Add the oil and the garlic and toast until slightly browned. Add the mushrooms and saute in mixture for 2 minutes, being sure to turn the mixture rigoursly. After 2 minutes, turn the flame down to medium and continue to saute and turn occasionlly for another 5-6 minutes. The mushrooms should be completely softened, and there should be a juice developed from the cooking process. Let the mushroom mixture rest for 5 minutes, and transfer to a food processor. Pulse for 15 seconds, and transfer the chopped mushroom mixture to a medium sized mixing bowl. With a rubber spatula, work in the cheese and incorporate thoroughly into mushroom mixture. Season with salt and pepper while mixing.

 

On a large flat and clean surface, dust with a layer of flour and and corn meal. Lay out the first pasta sheet and top with 2 oz. scoops of the mushroom/cheese mixture in uniform lines (you should be able to fit to lines per sheet considering the given measurement for the pasta sheets), spread out 4-5 inches apart, and atleast 4-5 inches from all edges. Dip your fingertips in the conatiner of water and lightly spread the water out on all exposed surface of the pasta sheet. Top with the next pasta sheet, and gently press each mushroom/cheese scoop down with the rign mold and seperate from the pasta sheets. Again, gently press the edges of the ravioli, as the water should allow the two layers of pasta sheets to stick together. Gently sprinkle each ravioli with flour and corn meal, place on a tray and refrigerate until needed.

 

Purple Kale Saute

 

1 head organic purple kale

2 T chopped garlic

1/2 cup cooked great northern white beans

1/4 cup cooked and cubed butternut squash

salt and pepper to taste

2 T blended oil

 

Place a medium size sauce pan 3/4 full of water to boil on the stove top. Clean and cut the kale into 1 inch strips and blanch the kale in the boiling water for 2 minutes. Strain through colander and transfer the blanched kale to a ice bath. Then place a medium sized saute pan over a medium high flame for one minute to conduct heat. Add oil and garlic and toast until lighly browned. Add the beans, cubed squash and continue to saute for 2 minutes, being sure to turn the mixture in the pan. Finally add the blanched kale and season, continue to saute and turn for another 4-5 minutes, or until the vegetable mixture is completely heated through.

 

White Truffle Veloute

 

1/2 lb portabella mushroom, gilled, stemmed, and medium diced

2 T chopped garlic

1 oz. sliced red onion

2 T Italian white truffle oil

2 T blended oil

2 T unsalted butter

1/2 cup Hennessey V.S. brandy

1/2 cup vegetable stock

1 T dried oregano

salt and pepper to taste 

  

Place a medium sized sauce pan over a medium high flame for one minute to conduct heat. Add the blended oil and garlic and toast until lightly browned. Add the onions and truffle oil, reduce heat to a medium flame, and continue to saute until the onions are translucent, about 2-3 minutes. Add the diced mushrooms and butter, and saute for 5-6 minutes, or until the mushrooms are completely softened and have developed a juice (or stock). Add the brandy and seasonings, increase flame to high and reduce mixture for another 5-6 minutes, or until the alcohol is almost completely coooked off.  Add the stock and continue to boil for 7-8 minutes. Turn off the heat and let the mixture rest for 30 minutes. Transfer to a blender and puree to a smooth consistency.

 

1/4 cup raw hazelnuts

2 T blended oil

salt and pepper to taste

1 t light brown sugar

 

Preheat an oven to 350 degrees F.

 

In a mixing bowl, toss all the ingredients together. Transfer to a small baking sheet tray and bake for 7-8 minutes or until the nuts have turned slightly brown. Let the mixture rest for 10 minutes, transfer to a food processor and pulse for 7-8 seconds, or until you reach a crumble consistency.

 

2 thin slices prociutto di parma

 

Preheat deep fryer to 350 degrees F

 

Layer the slices on top of eachother and cut cheffanoide (or very thin strips). Deep fry 7-8 seconds.

 

To Assemble

 

In a thin line place the kale mixture on the bottom on the plate. Heat the ravioli up in a boiling water for 2 minutes, extract, and shingle 4 ravioli in a uniform line on top of the kale saute. Ladel 2 oz. of the hot veloute gently on top of each ravioli. Garnish with frizzled prosciutto and roasted hazelnut crumble.