Recipe courtesy of 7 Pizzeria Enoteca. Visit them at the7.ca, or call (905) 842-4777
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
For the Pasta Dough
1Using 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
2Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
3Cut 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
4Braise 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.
5Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
7Reduce 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.
8Toss 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
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
Directions
For the Pasta Dough
1Using 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
2Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
3Cut 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
4Braise 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.
5Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
7Reduce 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.
8Toss 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
Caramelized Rutabaga Agnolotti with Braised Duck Ragu and Aged Balsamic Vinegar
