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Pasta Rillette cheese cornmeal olive oil julienne shallots garlic veal reduction salt cheese parsley duck legs onions parsley garlic thyme cognac butter salt confit duck
Viewed: 44 - Published at: 5 years agoIngredients
- 5 sheets of pasta
- 2 cups Duck Rillette (recipe follows)
- 4 ounces Maytag Blue Cheese
- 1/4 cup cornmeal
- 2 tablespoons olive oil
- 1 cup julienne shallots
- 1 tablespoon minced garlic
- 2 cups veal reduction
- Salt and black pepper
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup finely chopped parsley
- 4 confit duck legs, meat removed
- 1/2 cup minced onions
- 1 tablespoon minced parsley
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Cognac
- 4 tablespoons butter
- Salt and fresh black pepper
- 2 tablespoons confit duck fat
Method
- Using a 4-inch round cutter, cut each pasta sheet into 6 rounds.
- Place a heaping tablespoon of the filling in the center of each round.
- Place 1/4 ounce of cheese on top of each rillette.
- Lightly wet the edges of the pasta.
- Fold one side of the pasta over to the next forming a half moon.
- Bring the two corners together and gently press together.
- Fold the edges of the pasta down forming the shape of a tortelloni.
- Dust the pasta with cornmeal to prevent from sticking.
- Bring a pot of sated water to a boil.
- In a saute pan, heat the olive oil.
- When the oil is hot, saute the shallots until they start to caramelize, about 4 minutes.
- Stir in the garlic and season with salt and pepper.
- Add the reduction and bring up to a boil.
- Reduce to a simmer and cook for 3 minutes.
- Remove from the heat and stir in the parsley.
- Drop a couple of the tortelloni in the boiling water.
- Cook until the pasta is al dente, about 3-4 minutes.
- Remove from the water and drain.
- Season the pasta with salt and pepper.
- Ladle the sauce in the center of a shallow bowl.
- Arrange four tortelloni in the center of the sauce.
- Garnish with cheese,and parsley.
- In a food processor with a metal blade, combine all the ingredients together.
- Pulse the ingredients 5 times until the mixture resembles finely chopped meat.
- Season the mixture with salt and black pepper.
- Store the mixture into an airtight container until ready to use.
- Will store in the refrigerator for up to 1 week.
- Yield: 2 1/4 cups
