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
2
Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
3
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
4
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.
5
Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
6
To Serve
7
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.
8
Toss with butter and chives. Season to taste. Finally, drizzle gently with aged balsamic vinegar. Serves 8 to 10. Enjoy!
Recipe by 7 Enoteca, 216 Lakeshore Rd E, Oakville, Ontario, the7.ca
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
2
Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
3
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
4
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.
5
Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
6
To Serve
7
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.
8
Toss with butter and chives. Season to taste. Finally, drizzle gently with aged balsamic vinegar. Serves 8 to 10. Enjoy!
Recipe by 7 Enoteca, 216 Lakeshore Rd E, Oakville, Ontario, the7.ca
Notes
Caramelized Rutabaga Agnolotti with Braised Duck Ragu and Aged Balsamic Vinegar
