[cooked-sharing]
Caramelized Rutabaga Agnolotti with Braised Duck Ragu and Aged Balsamic Vinegar
Recipe courtesy of 7 Pizzeria Enoteca. Visit them at the7.ca, or call (905) 842-4777
Ingredients
For the Pasta Dough
- 12 egg yolks
- 600 g flour
- 4 tablespoons water
- 1 tablespoon olive oil
- 1 pinch of salt
For the Pasta Filling
- 1 peeled rutabaga (or swede)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground fennel seed
- 1/4 teaspoon ground coriander seed
- 1 teaspoon salt
For the Duck Ragu
- 4 duck legs
- 1 onion, finely chopped
- 1 carrot. diced
- 2 pieces of celery, diced
- 4 star of anise pods
- 4 sprigs of thyme
- 4 cloves of garlic, crushed
- 2 litres chicken stock
- 1 pinch chili flakes
Instructions
For the Pasta Dough
- Using an electric mixer with dough hook, incorporate all the ingredients together and knead them until a firm dough has formed. Allow to rest for 1 hour.
For the Pasta Filling
- Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
- Cut away the dark shell and discard, then dice the rutabaga into small pieces and blend with the spices and salt until smooth. Transfer the filling into a piping bag.
For the Duck Ragu
- Braise the duck legs and the vegetables until golden brown. Add all ingredients to a casserole pot and cook in the oven at 350 degrees for 3 hours.
- Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
- To Serve
- Reduce the remaining braising liquid to approx 1/2 litre, and then add the picked duck meat. In a pot of boiling salted water, cook the agnolotti for 2 to 4 minutes. Once cooked, transfer the pasta to the pan of duck ragu.
- Toss with butter and chives. Season to taste. Finally, drizzle gently with aged balsamic vinegar. Serves 8 to 10. Enjoy!