Pyramid Agnolotti with Aussie Grass fed Beef Cheeks & Oxtail, Pea Puree, Roast Peas, Pea Tendrils & Yuzu Kosho by Chef Jason Fullilove.
INGREDIENTS
For Agnolotti:
- 7 cups 00 flour
- 1 cup semolina flour
- 12 egg yolks
- 2 whole eggs
- 1 tablespoon sea salt
- 1/4 cup filtered water (maybe more depending on texture)
DIRECTIONS
- Let Pasta dough rest for 1 hour then roll out to a “1” thickness on your pasta machine.
- While you are rolling out the pasta dough dust it with more semolina.
- Once rolled to a sheet, Brush with egg wash & Cut out 3 inch Squares with cutter.
- Fill with braised meat. Bring points together to form a pyramid.
INGREDIENTS
For Filling:
- 10 lbs Beef Cheeks
- 5 lbs Oxtails
- 1 bottle red wine
- 1 gallon Stock (your choice)
DIRECTIONS
- Braise meat in red wine and meat stock for 12 hours at 200 degrees. Remove meat from braising liquid.
- Strain brasing liquid and reduce stock down to 25% season to taste and add Yuzu kosho paste to taste.
- Shred the braised meat and mix back in with liquid. Let mixture cool. Then fill into pasta sheets.
INGREDIENTS
For Pea Puree:
- 5 lbs Shelled English Peas
- 1 Lbs unsalted Butter (room temperature and diced into cubes)
- ½ cup heavy Cream
- 1 cup mint leaves
- S&P to taste
DIRECTIONS
- Blanch peas in salty water, shock and chill. Bring cream to a boil. Puree mint cream and peas together in blender.
- Slowly add room butter on cube at a time. Once all butter is incorporated pass pea puree through fine mesh strainer and chill immediately.
Learn more about Chef Jason Fullilove at his Chef’s Roll Profile.
